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

    Posted on: Mar 13, 2018 · Modified: May 28, 2022 by honeywhatscooking · 6 Comments

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

    9 shares
    Jump to Recipe

    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.
    Chaat Masala Eggs and Potato Hash

    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, 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 a healthier compared to the traditional Indian dish.

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


    Chaat Masala Eggs and Potato Hash

    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!
    5 from 2 votes
    Author: Nisha @ honeywhatscooking
    Pin Recipe Print Recipe
    Prep Time 6 minutes
    Cook Time 24 minutes
    Total Time 30 minutes
    Cuisine Indian-Inspired
    Servings 2 -3 servings

    Ingredients
      

    • <b>for the eggs</b>
    • 1 ½ tablespoon Thrive Algae 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
    • </br>
    • <b>for toppings</b>
    • 1 small red onion, finely chopped
    • handful fresh cilantro, finely chopped
    • generous drizzle of Deep Foods tamarind date 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.</br>
    • Heat up a cast-iron skillet on medium heat, once hot, add Thrive Algae Oil along with turmeric powder and cumin seeds.</br>
    • Once the seeds sizzle after a few seconds, add the cubed potatoes. Stir. Cook the potatoes uncovered for 5 minutes.</br>
    • This is what you should have.</br>
    • Now reduce the heat to low and cover the potatoes with a lid, cook the potatoes for 7-8 minutes.</br>
    • In the meantime, chop the garlic, red and green bell peppers.</br>
    • 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.</br>
    • Once done, add the spices… 1 teaspoon chaat masala, cumin powder, red chili powder, and garam masala. Stir.</br>
    • Now crack 4 eggs on top.</br>
    • Cover with a lid and allow the eggs to cook for 5 minutes.</br>
    • In the meantime, chop the red onions and fresh cilantro.</br>
    • Eggs are done.</br>
    • Now add your toppings. Sprinkle with 1 teaspoon of chaat masala.</br>
    • Top with red onions and fresh cilantro.</br>
    • Add pomegranate seeds and a little red chili powder if you can handle spice. Serve immediately.</br>

    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.
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking

    Pin Chaat Masala Eggs and Potato Hash


    Have you tried Papdi Chaat? What's your favorite Indian dish?

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    Reader Interactions

    Comments

    1. Kulture Khazana says

      March 13, 2018 at 1:32 pm

      Want to eat it RIGHT NOW!!!

      Reply
      • honeywhatscooking says

        April 04, 2018 at 12:07 am

        Haha.. yeah, it turned out really well.. hope you try it. 🙂

        Reply
    2. Kate says

      March 13, 2018 at 1:43 pm

      5 stars
      This looks so flavorful and amazing. I can't wait to try this over the weekend.

      Reply
      • honeywhatscooking says

        April 04, 2018 at 12:07 am

        Thanks Kate. This turned out so well. I hope you try it. Loved it!

        Reply
    3. Jhiane says

      March 24, 2018 at 5:44 am

      5 stars
      This is a beautiful looking dish , can’t wait to try this recipe

      Reply
      • honeywhatscooking says

        April 04, 2018 at 12:04 am

        Thanks. It sure is. I loved the flavors in this one. xoxo

        Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


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