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East meets west in this delicious Indian-inspired spin on Papdi Chaat… Chaat Masala Eggs and Potato Hash.

One of my favorite ways to do weekend brunch is combining eastern and western flavors.

My Chaat Masala Eggs and Potato Hash recipe was inspired by the highly popular Indian dish Papdi Chaat. Papdi Chaat is commonly prepared with crispy fried wafers, and then topped off with potatoes, chickpeas, red onions, yogurt, tamarind, mint chutney, and Indian spices, including chaat masala.

For this delicious recipe, I used Thrive Culinary Algae Oil, a new everyday cooking oil that contains the highest level of monounsaturated fats (good for you, heat-stable fats) and the lowest level of saturated fats – only 0.5 g – compared to other oils.

Thrive Algae Oil has a high smoke point of up to 485 degrees and a light, neutral taste that lets all the spices and flavors of any recipe shine through. To try Thrive for yourself, it’s now available in the New York City area at Stop & Shop – check out their store locator to find it in your neighborhood!

Begin by sauteing potatoes in Thrive Algae Oil and aromatic Indian spices, and crack some eggs over the potato hash. Cover with a lid and watch the eggs steam cook in minutes.

Finish off this fragrant dish with red onions, tamarind, chaat masala, and fresh cilantro. Yes, my version is healthier compared to the traditional Indian dish.

Hope you give this dish a try for Sunday brunch! Enjoy!


A skillet brimming with Chaat Masala Eggs and Potato Hash is adorned with vibrant pomegranate seeds, fresh herbs, and diced onions. Beside the skillet, a bottle labeled thrive and a red patterned cloth add charm to the scene.
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5 from 2 votes

Chaat Masala Eggs and Potato Hash

By: Nisha Kapur
East meets west in this Indian-inspired Papdi Chaat Masala recipe... all the flavor without the fried papdi. A delicious brunch that comes together in just 30 minutes!
Prep Time: 6 minutes
Cook Time: 24 minutes
Total Time: 30 minutes
Servings: 2 -3 servings

INGREDIENTS 

Eggs

  • 1 1/2 tbsp avocado oil
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 2 potatoes, cut into small cubes
  • 2 cloves garlic, chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • salt to taste
  • 1 tsp MDH chaat masala
  • 1/4 tsp, garam masala
  • 1/4 tsp red chili powder
  • 1/2 tsp cumin powder
  • 4 organic eggs

Toppings

  • 1 small red onion, finely chopped
  • handful fresh cilantro, finely chopped
  • tamarind chutney, you can pick this up at any Indian grocery store
  • 1 tsp MDH chaat masala
  • 1/4 tsp red chili powder, optional
  • sprinkle of pomegranate seeds
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INSTRUCTIONS 

  • Peel 2 white potatoes and cube into small pieces.
    Two peeled potatoes on a wooden cutting board next to a knife, ready for transformation into a flavorful eggs and potato hash.
  • Heat up a cast-iron skillet on medium heat, once hot, add Thrive Algae Oil along with turmeric powder and cumin seeds.
    A vibrant mix of cumin seeds and turmeric sizzles in a black cast iron skillet with a touch of oil, perfectly setting the stage for a delightful Chaat Masala Eggs and Potato Hash.
  • Once the seeds sizzle after a few seconds, add the cubed potatoes. Stir. Cook the potatoes uncovered for 5 minutes.
    Chaat masala-spiced diced potatoes and caraway seeds sizzle in a cast iron skillet, being stirred with a light blue spatula on the stovetop.
  • This is what you should have.
    Diced potatoes sizzling in a black skillet mingle with eggs, creating a delightful potato hash, as theyre gently stirred with a green spatula on an electric stovetop. A hint of chaat masala elevates the aroma.
  • Now reduce the heat to low and cover the potatoes with a lid, cook the potatoes for 7-8 minutes.
    A clear glass lid covers a frying pan filled with chopped potatoes infused with chaat masala on a stove. A green cutting board is visible in the background.
  • In the meantime, chop the garlic, red and green bell peppers.
    Chopped green bell peppers, red bell peppers, and minced garlic sit on a wooden cutting board with a knife, ready to spice up your chaat masala eggs or potato hash.
  • Once the potatoes are cooked, add the garlic, red and green bell peppers. Stir. Increase to medium heat, season with salt and allow the potato hash to cook for 4-5 minutes.
    Diced potatoes and red and green bell peppers sizzle in a cast iron skillet, creating a vibrant eggs and potato hash. A sprinkle of chaat masala adds a zing beside the green spatula on the stovetop, making breakfast irresistibly aromatic.
  • Once done, add the spices… 1 tsp chaat masala, cumin powder, red chili powder, and garam masala. Stir.
    A skillet with chopped potatoes, red and green bell peppers, and spices like chaat masala is being stirred with a green spatula on a stovetop, creating a tantalizing eggs and potato hash that bursts with flavor.
  • Now crack 4 eggs on top.
    A vibrant scene of Chaat Masala Eggs mingling with a colorful Potato Hash in a cast iron skillet, with raw eggs nestled among diced potatoes and bell peppers. A green spatula waits eagerly beside the stovetop, ready to enhance this flavorful creation.
  • Cover with a lid and allow the eggs to cook for 5 minutes.
    A skillet sizzles with the enticing aroma of Chaat Masala, enhancing a delightful mix of diced potatoes, red peppers, and whole eggs gently cooking under a glass lid on the stove.
  • In the meantime, chop the red onions and fresh cilantro.
    Chopped cilantro and red onion lay on a wooden cutting board with a dash of chaat masala, adding an aromatic touch; a knife rests at the side, ready to finish the eggs and potato hash masterpiece.
  • Eggs are done.
    A skillet with Chaat Masala Eggs and Potato Hash, featuring fried eggs nestled atop a mixture of chopped potatoes, bell peppers, and seasonings on a stovetop.
  • Now add your toppings. Sprinkle with 1 tsp of chaat masala.
    A skillet featuring chaat masala-seasoned vegetables and potatoes, crowned with two perfectly cooked eggs, for a flavorful twist on the classic hash.
  • Top with red onions and fresh cilantro.
    A cast iron skillet sizzles with chaat masala eggs and potato hash, mingling golden potatoes, diced red onion, red bell pepper, and fresh cilantro on a stovetop.
  • Add pomegranate seeds and a little red chili powder if you can handle spice. Serve immediately.
    A skillet with diced potatoes, red onions, pomegranate seeds, and fresh cilantro, sprinkled with chaat masala and topped with a dark sauce for a burst of flavor.

NOTES

* If you can't handle heat, omit the red chili powder in the garnish section. You can also use paprika instead of red chili powder.

Nutrition

Calories: 436kcal | Carbohydrates: 49g | Protein: 17g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 327mg | Sodium: 154mg | Potassium: 1275mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1690IU | Vitamin C: 109mg | Calcium: 115mg | Iron: 5mg

Additional Info

Course: Breakfast & Brunch
Cuisine: Indian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.

More about me

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