After finishing off some take-out Singapore noodles in the fridge, I found myself still hungry for more sweet heat, and this recipe was born. It is simple, satisfying, and very versatile – everything that potatoes should be. Using French breakfast radishes is not essential here; cubed red radishes will work just as well. Cauliflower makes a worthy addition too.You can serve it plain, over rice, or even as a samosa filling, and it makes a satisfying base for a hash if there is any left over.

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