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Bursting with cumin, garlic, chili and turmeric, this hash has spicy flavors to contrast with the buttery potatoes. Add a runny egg yolk to the mix, and you’re in breakfast business.
By Soni Sinha
My current obsession is with Eggs. I love Eggs and especially fried eggs with a raw runny yolk are a staple breakfast most days of the week. I’m obsessed about cooking my eggs just the right way. Do you have that obsession too? Maybe not. I just cannot trust anybody and have to make them myself. Due to the fact that I eat raw eggs most days of the week, it’s difficult to trust all the brands out there. So I always go with Safest Choice Eggs that guarantee that the eggs have been pasteurized and are safe to be eaten raw.
My favorite way to use them is in my Indian Inspired Breakfast Hash that compliments the fried egg on top and the flavors blend beautifully. It cooks in no time and a cast iron pan would be ideal for cooking. I’ve used a combination of Potatoes and some colored peppers and have flavored them with cumin, chili, garlic and turmeric. It’s a family recipe and the fried egg on top makes this a filling breakfast, brunch, or even dinner. I love the garlic with the potatoes, that sharp pungent flavor cutting through the sweet peppers and the potatoes is just plain delicious. 
An EGG For Every Occasion — Potato and Pepper Indian-Style Hash
- Total Time: 35 minutes
- Yield: Serves 1
- Diet: Omnivore
Description
Spice up your breakfast with this Indian-inspired hash. Buttery potatoes and peppers meet cumin, chili, and a perfectly fried egg.
Ingredients
- 1 Egg
- 3 medium Potatoes
- 1 1/2 cups (355 ml) Green and Orange Peppers
- 1 medium Onions
- 2 tsp Cumin Seeds
- 1/2 tsp Turmeric
- 1 tsp Red chili powder
- 2 tbsp Fresh Crushed garlic
- Salt
- 4 tbsp (60 ml) Oil
Instructions
- In a cast iron pan, heat the oil and add onions.
- Once golden, add the potatoes along with turmeric, chili, and salt.
- Sauté and stir until the potatoes turn golden around the edges, are almost cooked, and hold their shape.
- Add the crushed garlic and peppers.
- Mix and sauté until the peppers are slightly cooked but still crunchy.
- Check the seasonings.
- In a separate skillet, add 1-2 teaspoons of oil or butter.
- Crack an egg into a small bowl and gently pour it into the skillet.
- Cook the egg until the white has set. Season.
- Arrange the fried egg on top of the hash.
- Serve hot.
Notes
- For a smokier flavor, toast the cumin seeds in a dry pan before adding them to the potatoes.
- If you prefer a milder hash, reduce the amount of chili powder to 1/2 teaspoon.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stir-Frying
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 200
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Frequently Asked Questions
What kind of potatoes work best in this Indian-style hash?
Waxy potatoes like Yukon Gold hold their shape better than starchy varieties when pan-fried, giving you distinct pieces rather than mash. Cut them into small, even cubes so they cook through before the edges over-brown.
When should I add the egg to the potato and pepper hash?
Add the egg once the potatoes are cooked through and you have pushed them to the sides or made a small well in the center of the pan. Cover the pan and let the egg set to your preferred doneness, about 3 to 5 minutes on medium-low heat.
Can I use dried chili instead of fresh peppers in this hash?
Dried chili flakes can stand in for fresh, but add them early with the onions so they bloom in the oil and their heat distributes evenly. Start with a small amount since dried chili is often more concentrated than fresh.
