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!
Chaat Masala Eggs and Potato HashVegetarian, Gluten-free
- 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
- 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.