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    Home » Recipes » Breakfast & Brunch

    Published: Mar 13, 2018 · Modified: Mar 28, 2023 by Nisha · This post may contain affiliate links · 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.

    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
    SaveSaved! Pin Print

    Ingredients
      

    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
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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    9 shares

    Reader Interactions

    Comments

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      Recipe Rating




    1. 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
    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. 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

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    Hi, I'm Nisha! I'm 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 way, I inspire you to eat better.

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