Crispy Indian-spiced potatoes with cumin and curry leaves, topped with fried eggs.
This is inspired by batata bhaji meets diner hash browns. Curry leaves are traditional; skip if unavailable but they're worth finding.
Leftovers crisp up beautifully the next day. Add crumbled bacon for full American breakfast mode.
Ingredients
Scale
Measurement units
- 1 lb Yukon gold potatoes, cut into 1/2-inch cubes
- 4 tbsp Vegetable oil
- 1 tsp Brown mustard seeds
- 1 tsp Cumin seeds
- 10 Fresh curry leaves
- 1 Yellow onion, diced
- 1 Serrano pepper, minced
- ½ tsp Ground turmeric
- 1 tsp Ground coriander
- ½ tsp Chili powder
- 1 tsp Salt
- 4 Eggs
- 2 tbsp Fresh cilantro
- 2 Lemon wedges
Ingredients
Scale
Measurement units
- 1 lb Yukon gold potatoes, cut into 1/2-inch cubes
- 4 tbsp Vegetable oil
- 1 tsp Brown mustard seeds
- 1 tsp Cumin seeds
- 10 Fresh curry leaves
- 1 Yellow onion, diced
- 1 Serrano pepper, minced
- ½ tsp Ground turmeric
- 1 tsp Ground coriander
- ½ tsp Chili powder
- 1 tsp Salt
- 4 Eggs
- 2 tbsp Fresh cilantro
- 2 Lemon wedges
Instructions
Parboil the potatoes
Add potato cubes to salted boiling water. Cook 5 minutes until just tender but not falling apart. Drain well and let steam dry for 2 minutes.
Ingredients
- potato cubes (1 lb)
Crisp potatoes with spices
Heat 3 tablespoons oil in a large cast iron skillet over high heat (400-450°F surface temperature). Add mustard seeds; when they pop, add cumin seeds and curry leaves (stand back). Add potatoes in a single layer. Let cook undisturbed 3 minutes until golden on bottom. Stir and repeat. Add onion and serrano, cook 3 minutes. Add turmeric, coriander, chili powder, and salt. Toss to coat. Continue cooking until potatoes are crispy all over, about 5 more minutes. Push to edges of pan.
Equipment
- large cast iron skillet
Ingredients
- vegetable oil (3 tbsp)
- mustard seeds (1 tsp)
- cumin seeds (1 tsp)
- curry leaves (10 leaves)
- onion, diced (1 whole)
- serrano, minced (1 whole)
- turmeric (½ tsp)
- coriander (1 tsp)
- chili powder (½ tsp)
- salt (1 tsp)
Fry the eggs and serve
Add remaining oil to center of pan. Crack eggs into center. Fry until whites are set but yolks are still runny, about 3 minutes. Sprinkle cilantro over potatoes. Serve directly from skillet with lemon wedges.
Equipment
- large cast iron skillet
Ingredients
- vegetable oil (1 tbsp)
- eggs (4 whole)
- cilantro (2 tbsp)
- lemon wedges (2 wedges)
Before you cook
Cook notes
- • This is inspired by batata bhaji meets diner hash browns.
- • Curry leaves are traditional; skip if unavailable but they're worth finding.
- • Add crumbled bacon for full American breakfast mode.
- • Leftovers crisp up beautifully the next day.
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