Spiced Potato Cakes and Fried Eggs with Chilli Butter

Name: Rukmini Iyer Spiced Potato Cakes and Fried Eggs | Easy Brunch
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 2
Ingredients: 600g Maris Piper or other floury potatoes, cut into 1cm cubes (leave unpeeled if you wish); 1 inch ginger, grated; 1 tbsp chopped fresh mint; 3 tbsp butter; 1 red chilli, thinly sliced; 1 spring onion, thinly sliced; 2 medium free-range eggs; natural yogurt and fresh coriander, to serve; 1 heaped tsp ground cumin; ½ tsp ground turmeric; ½ tsp mild chilli powder; sea salt flakes; neutral or olive oil, for frying

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

A vegetarian one-pan breakfast that can be cooked up and on the table in under an hour. It makes for delicious leftovers the following day.

Vegetarian Gluten-Free

Serves 2

Total 50 min

Prep 15 min

Cook 35 min

Easy

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Introduction from Rukmini Iyer

This is such a lovely weekend breakfast, though I’ve been known to make it for myself as a post-dog walk treat on a weekday too. Helpfully, almost all the action takes place in the same large frying pan, so there’s not too much to wash up at the end, and any leftover potato cakes can be warmed through in the oven the next day.

Ingredients

600g Maris Piper or other floury potatoes, cut into 1cm cubes (leave unpeeled if you wish)

1 inch ginger, grated

1 tbsp chopped fresh mint

3 tbsp butter

1 red chilli, thinly sliced

1 spring onion, thinly sliced

2 medium free-range eggs

natural yogurt and fresh coriander, to serve

Storecupboard:

1 heaped tsp ground cumin

½ tsp ground turmeric

½ tsp mild chilli powder

sea salt flakes

neutral or olive oil, for frying

Method

Bring a pan of water to the boil and add the cubed potatoes. Boil for 10 minutes until the potatoes are cooked through. Drain well, then return to the pan and leave to steam-dry for 5 minutes.

Add the ginger, chopped fresh mint, cumin, turmeric, chilli powder, 1 tablespoon of the butter and 1 teaspoon of sea salt flakes to the potatoes and mash well until smooth, adjusting the salt as needed. Let the potatoes cool down until you can handle them, then take a heaped tablespoon of mash and form it into a small flat cake. Repeat until you’ve got about 12–14 flattish cakes, no thicker than 1.5cm. Pop them on a plate lined with baking paper as you go.

Heat a tablespoon of oil in a large non-stick frying pan over a medium heat; once it’s hot, add as many potato cakes as will comfortably fit. Fry for 2–3 minutes on both sides until golden and crisp. (Don’t be tempted to flip them too early, or they may stick.) Transfer to a plate lined with kitchen paper and keep warm in a low oven. Continue with the remaining potato cakes, adding more oil to the pan as needed.

Let the pan cool down a little, give it a clean with some kitchen roll, then heat the remaining butter over a low heat along with the chilli and spring onion. Fry for 2–3 minutes, stirring occasionally, until the butter is foaming and just turning brown and the chilli and spring onion are crisping up at the edges. Add a pinch of sea salt, then transfer to a bowl.

Heat the same pan with a drop more oil and fry the eggs over a medium heat until cooked to your liking. Scatter with sea salt.

Divide the potato cakes between 2 plates, and top each with a fried egg. Drizzle over the chilli butter, scatter over the coriander, and serve immediately with yogurt on the side.

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