Instructions: 1. Add beef and onion in large skillet over medium-high heat. Cook, stirring to crumble meat, until browned. Stir in cauliflower; cook 3 minutes. Stir in peas; cook 5 minutes.

2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add potatoes; cook 8 minutes. Turn potatoes over; cook 2 minutes more. Add broth, water and curry powder; cook 2 minutes. Transfer potato mixture to beef mixture; stir to combine. Add chutney, salt and pepper; cook until some liquid is absorbed, about 3 minutes.

Cooks note: We used Ore Ida Southern style hashed brown potatoes and Sharwoods Major Grey chutney. If you dont want to use frozen cubed potatoes, use 2 medium potatoes, peeled and cut into 1/2 inch cubes. Youll need to increase the cooking time in step 2 by 5 minutes to cook the potatoes.

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