Description
Spice up your breakfast with this Indian-inspired hash. Buttery potatoes and peppers meet cumin, chili, and a perfectly fried egg.
Ingredients
Units
Scale
- 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