2LargeRussett Potatoes - Shredded (*See Side Note)MAKE SURE TO SQUEEZE OUT ALL OF THE WATER FROM THE POTATOES BEFORE COOKING
1MediumOnion Red/White - Finely Diced
1/2CupGreen Bell Pepper(Capsicum) - Finely Diced
1/2CupRed Bell Pepper(Capsicum) - Finely Diced
1/2CupTomatoes - Finely Diced
1Chili Pepper FInely Diced(Adjust according to your taste)
Finely Chopped Coriander for Garnish
Masala/Spices
1TspCoriander/Cumin Powder (Dhana Jeeru)Can be found at any Indian Grocery Store
3/4TspGarlic Powder
1/4TspRed Chili Powder
1/4TspGaram Masala
1/4TspTurmeric Powder
1/4TspGinger Powder- OPTIONAL
1/4TspBlack Pepper Powder
1/2Tsp Salt (Adjust according to your liking)
Instructions
Chop up all of your vegetables finely and set aside.
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!
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!
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.