Laura's Indian Spiced Potato Hash with Fried Egg

So, how y'all?

I'm so happy today. Bright and shiny! Last week was an emotional roller coaster ride for me. For reasons best undisclosed, I believe there is always light at the other end of the tunnel.

Anyway, coming back to why I am happy right now. I wasn't able to get grated coconut anywhere here. While I had to move out to a new home (he is away for work), I made sure that I have all things necessary for the kitchen. But, no! My darling husband packed the utensils, crockery and all the others to his place. Just that it would be of no use to him 🙂 I do not have a coconut scrapper. And I do not want to buy things again. You can imagine my frustration without being able to cook all the delicious Kerala dishes which has coconut as one of the main ingredients.

I tried my luck and asked the shopkeeper of the newly opened vegetable market right in front of my home. Though he didn't have it, he was glad to help me. And voila! Today morning, I got a call from him to collect grated coconuts! Imagine my happiness and right here, right now, I'm grinning wide! 😀

Coming to the recipe! My Sunday brunch!

I got this recipe from Laura in the Kitchen and it instantly appealed to me due to the Indian touch. Filling and delicious and best served as breakfast, it is ideal for a quick dinner as well. Here's my take on her recipe.

Ingredients:

3-4  medium sized cooked potatoes, cubed
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
1 teaspoon of garam masala
1 teaspoon of cumin powder
2 teaspoon of coriander powder
1 teaspoon of pepper powder
1 teaspoon of chili Powder
1 tablespoon each of chopped ginger and garlic
1 small onion finely chopped
3 tablespoon of vegetable oil
Chopped scallions and cilantro

Method:

In a large skillet, heat oil. Add mustard and cumin seeds. When it begins to splutter and pop, add the onion, garlic and ginger and saute for a couple of minutes.

Add the spices and salt. Mix well.

Add the potatoes. Stir and coat with the oil and spices. Cover and cook for about ten minutes.

Add the coriander and scallions.

Serve hot with a fried egg!