Tamil Nadu x USA
Kothu parotta hash with fried egg
The street stall clang meets the diner skillet. Breakfast just got loud.
35 minTime
25 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original790kcalsame
25 gproteinsame
8 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Boil the diced potato in salted water on high heat for 5 minutes until just tender. Drain and let it steam dry.
- 2Heat 1 tbsp oil in a wide heavy pan on medium high heat. Fry the potato for 6 minutes, turning now and then, until crisp. Push to one side.
- 3Add the rest of the oil, then the onion for 3 minutes, the curry leaves, chilli and ginger garlic paste for 1 minute, then the capsicum, tomato, turmeric, chilli powder and salt for 3 minutes.
- 4Tear the parotta into small pieces and add. Crack in 2 eggs and chop everything together with the edge of a steel spatula for 3 minutes.
- 5Fold in the potatoes, garam masala and coriander. Meanwhile fry the other 2 eggs in a separate pan on medium heat for 3 minutes.
- 6Pile the hash into two plates and top each with a fried egg.
Serve it like this
Pile the hash high in a warm shallow bowl, set the fried egg on top and scatter coriander and a pinch of chilli powder over the yolk. Onion raita on the side.
