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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

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 Time6 minutes
Cook Time24 minutes
Total Time30 minutes
Course: Breakfast & Brunch
Cuisine: Indian
Servings: 2 -3 servings
Author: Nisha Kapur

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

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