Thai Green Curry Potato and Pea Breakfast Hash

In an extra-large skillet cook the first five ingredients (through lemongrass) over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add potatoes, coconut milk, and curry paste. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until potatoes are almost tender. Stir in cauliflower and peas and carrots; cook 5 minutes or until tender. 2. Sprinkle with cilantro, scallions, and Thai chile (if using). Serve with lime wedges.