Breakfast,  Indian Recipes

Indian Spiced Hashbrowns

April 27, 2018 /

Indian Spiced Hashbrowns are a Sunday MUST in my house! I mean come on, who doesn’t love Hashbrowns?  It pleases even the pickiest eaters, including young children!  I came up with the idea, to add Indian spices to the mix after regular hashbrowns started to become a bit boring. I love how the spices give the hashbrowns a bit of warmth and spice. I make a huge batch of these to last at least two to three days. I love them so much that I could eat them on their own without any eggs or accompaniments. Hope you guys enjoy them as much as my family and I do!

Hashbrowns with Indian Spices and a Sunnyside up egg

Indian Spiced Hashbrowns

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine Indian
Servings 4 people

Ingredients
  

  • 2 Large Russett Potatoes - Shredded (*See Side Note) MAKE SURE TO SQUEEZE OUT ALL OF THE WATER FROM THE POTATOES BEFORE COOKING
  • 1 Medium Onion Red/White - Finely Diced
  • 1/2 Cup Green Bell Pepper(Capsicum) - Finely Diced
  • 1/2 Cup Red Bell Pepper(Capsicum) - Finely Diced
  • 1/2 Cup Tomatoes - Finely Diced
  • 1 Chili Pepper FInely Diced(Adjust according to your taste)
  • Finely Chopped Coriander for Garnish

Masala/Spices

  • 1 Tsp Coriander/Cumin Powder (Dhana Jeeru) Can be found at any Indian Grocery Store
  • 3/4 Tsp Garlic Powder
  • 1/4 Tsp Red Chili Powder
  • 1/4 Tsp Garam Masala
  • 1/4 Tsp Turmeric Powder
  • 1/4 Tsp Ginger Powder - OPTIONAL
  • 1/4 Tsp Black Pepper Powder
  • 1/2 Tsp Salt (Adjust according to your liking)

Instructions
 

  • Chop up all of your vegetables finely and set aside. 
    Diced Vegetables
  • In a large pan, heat about 2 tbsp of olive/vegetable/canola oil over medium heat. Add the onion, bell peppers, tomatoes, and chili pepper to the pan. Cook for 5 minutes and then add in all of the powdered spiced. Stir frequently to avoid burning! 
    Veggies
  • Cook the mixture for 5 more minutes, until the spices have been incorporated and the edges of the vegetables have browned a little. Remove to a bowl and let cool.
  • In a clean pan( I use Lodge Cast Iron, it works WONDERS and lasts FOREVER) warm up 4 tbsp of oil over medium heat. Once warm add in the shredded potatoes and spread apart into a layer to cover the whole pan. Press down a little to create a crust. Cook for 3-5 minutes until crispy.
  • Flip over the hashbrowns, its okay if they aren't all brown, it adds different textures to the dish! Once flipped add the vegetable mixture you cooked previously and mix everything together. I like to break apart the hashbrowns a bit but that is completely your choice!
  • At this point, I usually check the salt, add more if you need. Garnish with chopped cilantro. I served these with some Spicy Maya Kaimal Ketchup (another favorite of mine).  I always serve my hashbrowns with two Sunny Side Up Eggs (Recipe Below)
  • Add 2 tsp oil to a clean pan. Break two eggs into a pan over medium-low heat. The trick to perfect SSU eggs is to cook them low and slow. I add oil to the sides to get those crispy edges. Turn off heat once the eggs are cooked to your liking and the egg whites are cooked through. You can always cover the eggs to cook the yolk if you prefer your yolks firm. If you prefer to cover them, add 2 tsp of water to the pan before you cover them. This will ensure the eggs will steam and cook thoroughly, giving you perfectly cooked eggs each and every time!
    Eggs

Notes

*Make sure you rinse the potatoes once shredded then squeeze out all the water. No one wants watery hashbrowns! You can either put them in a clean kitchen towel and squeeze out the excess water or you can do it by hand.
* You can use frozen potatoes as well, defrost them and squeeze out the water. I prefer Cascadian Farms.

Welcome to The Mommy Spice! 👋 I’m Shoma, the founder and creative heart behind this vibrant space where food, family, and adventure come together. Here, I share my passion for crafting flavorful recipes, exploring family-friendly travel destinations, and embracing the beautifully chaotic journey of motherhood. Whether it’s discovering hidden gems on a family cruise, whipping up quick weeknight meals, or finding ways to make life more joyful and connected, The Mommy Spice is all about celebrating the little moments that make life big. Join me as we spice things up and make every day extraordinary! 🌟

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