Chaat Masala Eggs and Potato Hash (gluten-free, dairy-free, paleo-ish, healthy)

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!

Recipe Card

Chaat Masala Eggs and Potato Hash

Vegetarian, Gluten-free

5 from 2 votes

By: Nisha

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 mins

Cook Time 24 minutes mins

Total Time 30 minutes mins

Servings 2 -3 servings

Calories 436 kcal

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Ingredients

  

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Eggs

• ▢ 1 ½ tablespoon avocado oil
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon cumin seeds
• ▢ 2 potatoes cut into small cubes
• ▢ 2 cloves garlic chopped
• ▢ ½ red bell pepper finely chopped
• ▢ ½ green bell pepper finely chopped
• ▢ salt to taste
• ▢ 1 teaspoon MDH chaat masala
• ▢ ¼ teaspoon garam masala
• ▢ ¼ teaspoon red chili powder
• ▢ ½ teaspoon 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 teaspoon MDH chaat masala
• ▢ ¼ teaspoon red chili powder optional
• ▢ sprinkle of pomegranate seeds

Instructions

 

• Peel 2 white potatoes and cube into small pieces.
  
• Heat up a cast-iron skillet on medium heat, once hot, add Thrive Algae Oil along with turmeric powder and cumin seeds.
  
• Once the seeds sizzle after a few seconds, add the cubed potatoes. Stir. Cook the potatoes uncovered for 5 minutes.
  
• This is what you should have.
  
• Now reduce the heat to low and cover the potatoes with a lid, cook the potatoes for 7-8 minutes.
  
• In the meantime, chop the garlic, red and green bell peppers.
  
• 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.
  
• Once done, add the spices… 1 teaspoon chaat masala, cumin powder, red chili powder, and garam masala. Stir.
  
• Now crack 4 eggs on top.
  
• Cover with a lid and allow the eggs to cook for 5 minutes.
  
• In the meantime, chop the red onions and fresh cilantro.
  
• Eggs are done.
  
• Now add your toppings. Sprinkle with 1 teaspoon of chaat masala.
  
• Top with red onions and fresh cilantro.
  
• Add pomegranate seeds and a little red chili powder if you can handle spice. Serve immediately.
  

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: 436kcalCarbohydrates: 49gProtein: 17gFat: 20gSaturated Fat: 4gCholesterol: 327mgSodium: 154mgPotassium: 1275mgFiber: 7gSugar: 6gVitamin A: 1690IUVitamin C: 109mgCalcium: 115mgIron: 5mg

Course Breakfast & Brunch

Cuisine Indian

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