There’s something about this Fry Aloo with Corned Mutton (Potato and Corned Mutton) that captures the heart of Caribbean home cooking, simple, hearty, and perfect for transforming leftovers into something deeply satisfying. Growing up, we often made dishes like this, adding bits of meat from previous meals. This version is a remix of my popular Fry Aloo recipes, now boosted with rich, savory corned mutton, a canned, seasoned meat made from lamb or goat, commonly used across the Caribbean for its deep flavor and convenience.
I used leftover fried corned mutton from the 3-part mini-series I shared on YouTube. In the video, I explained that this step is optional, you can use the corned mutton straight from the can. Other helpful tips are included in the series, especially around flavor building and how to fry the meat properly. I highly recommend following along here: Cooking Corned Mutton: A Step-by-Step Guide. If you’re preparing this dish gluten-free, be sure to review your ingredient labels to ensure they meet your dietary needs.
Whether you’re using leftovers from a previous meal or corned mutton straight from the can, the combination of thinly sliced potatoes, garlic, onion, and spicy Scotch Bonnet pepper delivers nostalgic Trini flavor. It’s best enjoyed with hot sada roti, but also works beautifully as a breakfast hash or quick dinner.
A nonstick pan helps reduce the amount of oil needed, and taking the time to slowly cook and crisp the potatoes brings out their natural sweetness and texture. It’s comforting, flavorful, and deeply rooted in how we make use of every ingredient in the Caribbean kitchen.
Ingredient Guide
- Olive Oil: Use any neutral oil; nonstick pans allow for less oil overall.
- Onion: Thinly sliced for sweetness and texture in every bite.
- Garlic: Smashed to infuse the oil and potatoes with rich, deep flavor.
- Salt: Balances and enhances the natural starchiness of the potatoes.
- Scotch Bonnet Pepper (optional): Adds Caribbean heat and depth—use with caution.
- Potatoes (Aloo): Thinly sliced for fast, even cooking and golden crust.
- Corned Mutton (Canned Seasoned Lamb or Goat): Caribbean pantry staple, similar to canned corned beef but made with mutton. It’s salty, savory, and quick to prepare.
- Black Pepper: Adds warmth and balances the dish.
Shopping Made Easy
- Canned corned mutton is often sold in West Indian or international groceries—look for brands like Grace or Hereford.
- Choose firm potatoes like Yukon Gold for best frying texture.
- Scotch Bonnet peppers can be found in the international section of most supermarkets.
- A nonstick frying pan reduces the oil needed and makes cleanup easier.
Cooking Notes from the Kitchen
- Rinse sliced potatoes to reduce starch for better crisping.
- Use medium-low heat to cook potatoes through before turning up heat to crisp them.
- Stir regularly to avoid sticking or burning.
- Adjust salt last; corned mutton can be quite salty on its own.
- This dish is best served hot and can be reheated in a dry pan to restore its texture.
What is corned mutton?
Corned mutton is a seasoned, canned meat made from lamb or goat. It’s commonly used in Caribbean cooking and has a rich, salty, savory flavor similar to canned corned beef.
Can I use something else instead?
You can substitute with corned beef, cooked ground meat, or even stewed chicken or pork, depending on what’s available.
Is this dish spicy?
It can be if you use the Scotch Bonnet pepper. Omit it or use just a small piece for less heat.
What potatoes are best?
Use firm varieties like Yukon Gold or russets and slice them thinly for fast, even cooking.
What do I serve this with?
Best with sada roti, but also great with rice, roti skins, or eaten on its own like a hash.
Fry Aloo with Corned Mutton (Potato and Corned Mutton)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion sliced
- 8 cloves garlic smashed
- 1/2 teaspoon salt adjust to taste
- 1/2 Scotch Bonnet pepper optional
- 1/2 teaspoon black pepper
- 5 medium potatoes thinly sliced
- 1 cup leftover or canned corned mutton fried or directly from can
Instructions
- Peel and slice potatoes thin. Rinse in cool water to remove starch, then drain well.
- Heat oil in a wide nonstick pan over medium heat.
- Add potatoes and stir to coat in oil. Add onion, garlic, salt, black pepper, and Scotch Bonnet. Stir again.
- Cover with a lid and cook on medium-low heat for 10 minutes. Stir every 3–4 minutes.
- After 20 minutes, uncover.
- Create a space in the center of the pan and add corned mutton. Cook for 3 minutes to heat, then stir to mix evenly with potatoes.
- Increase heat slightly to crisp and reduce moisture. Stir often. Taste and adjust salt. Serve hot with sada roti or as a standalone meal.
