Bombay Potato Hash With Fried Egg and Peas
Bombay hash - your new favourite brunch
- 2kg white potatoes (shop for yukon gold)
- 2 large onion, finely chopped
- 5 garlic cloves
- 8 tbsp ghee or vegetable oil
- 2 tbsp cumin seed
- 1 tbsp coriander seed
- 1 tbsp black mustard seed
- 1/2 tbsp turmeric
- 2 tbsp ground coriander
- 1 tbsp hot chilli powder
- 2 tbsp garam masala
- Large handful coriander
- 200g peas
- 4 eggs
- Oil for frying
- Peel, dice the potatoes (2cm dice).
- Heat 4 tbsp ghee in a large sauté pan, add the potatoes and cook until golden brown - this can take up to 30 minutes.
- Remove the potatoes and wipe out the pan.
- Heat another 2 tbsp ghee, then add the cumin, coriander and black mustard seeds.
- Cook until they start to pop, then add in the garlic, ginger and onion - cook for 3-4 minutes until the garlic and ginger is cooked and the onions are beginning to soften.
- Add in the remaining spices - turmeric, ground coriander, hot chilli powder and garam masala.
- Cook for another few minutes until the oil starts to come away from the onions then tip in the fried potatoes.
- Mix through and cook until the potatoes are covered and heated through, adding the peas for the last minute.
- Fry the egg using lots of ghee until super crispy.
- Season to taste and serve, with a crispy fried egg and fresh coriander.