Go Back
+ servings

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
Prep Time 6 mins
Cook Time 24 mins
Total Time 30 mins
Course Brunch
Cuisine Indian-Inspired
Servings 2 -3 servings

Ingredients
  

  • <b>for the eggs</b>
  • 1 1/2 tbsp Thrive Algae 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
  • </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 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.</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 tsp 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 tsp 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