Breakfast, Indian Recipes

Indian Spiced Hashbrowns

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

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.

39 thoughts on “Indian Spiced Hashbrowns

  1. It’s crazy that as much as I love hashbrowns, I’ve never made them myself. This definitely makes me want to get in. the kitchen and whip up my own!

  2. Mhm….yummy, yummy:))….looks delicious ! 🙂 Thak you for sharing this recipe! Have a nice sunday and best wishes from south tyrol 😉 Yours, nora ;)<3

  3. First off, that image is gorgeous. I swear there’s nothing better to eat on a sunday morning than hashbrowns! Definitely going to try these

  4. These look so gorgeous, I do love a hashbrown. I love how simple and quick the recipe is too. Thank you for sharing it with us.

  5. This would be great this weekend! Love this recipe! My daughter loves hashbrowns, I’m sure she would love this! Thanks!

  6. Such a delicious dish and it looks like an easy cook recipe. It makes my mouth watering and feel so hungry seeing this.

  7. Wow! This one’s a winner.This looks so delightful and tasty. I would love to try making this recipe. My boys would both probably DIG this!

  8. These Indian spiced Hash browns look so yummy and I imagine they taste delicious. The only thing I would change is those eggs, scrambled for me. Definitely a few steps up from regular ole hash browns. I like my food to have flavor.

  9. Woah! seeing this one just made me hungry again. I’d love to try this at home. Thanks for the precious tips as well. I love rice I think as an Asian living in European country it’s difficult not to eat rice (haha)

  10. Hash browns are one of our favorite dishes when it comes to breakfast. These have such an amazing twist to them that we normally never do.

  11. This looks so good! I am always looking fo rnew recipes to try out with my son, especailly breakfasts because he loves those foods. I’ll have to try that out this week, thanks for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *