My Indian potato hash and masala omelette

My Indian potato hash and masala omelette

Anjum's Indian Vegetarian Feast
Emma Lee

Indians eat spiced potatoes for breakfast in their dosas (a crisp South Indian pancake), and the Parsi people love them sautéed, with eggs on top, but this recipe is inspired by American hashed potatoes. This omelette is simply one of my favourite meals, and comes into play well beyond breakfast time. It is cooked until golden on both sides, and is spongy rather than soft. It’s truly delicious.

For the hash


Quantity Ingredient
2 potatoes, scrubbed well
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 small red onion, finely chopped
2 small garlic cloves, peeled and finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon chilli powder
1/4 teaspoon turmeric
1/2 teaspoon dried mango powder
2/3 teaspoon ground coriander
salt, to taste
2 tablespoons coriander leaves, chopped

For the omelette

Quantity Ingredient
1 red onion, finely chopped
2 small ripe tomatoes, chopped
1-4 green chillies, finely chopped, or to taste
8 tablespoons coriander leaves, finely chopped
8 large eggs, beaten
a few knobs unsalted butter


  1. Bring the potatoes to the boil in a pan of water and boil for 15 minutes, or until just cooked through. Once cool enough to handle, grate on the coarse side of a box grater. (I grate the skin too, as I like it and it’s full of fibre.) Set aside.
  2. Heat 1 tablespoon of the oil in a non-stick frying pan. Add the cumin seeds and, once they start to colour and become aromatic, add the onion. Sauté for three to four minutes, or until soft and colouring on the edges, then add the garlic. Cook for another minute or until the garlic is beginning to colour. Add everything else except the potato and sauté for 20 seconds. Stir into the potato and mix well. Taste for seasoning and adjust if necessary. Tip out on to a plate, then form the mixture into four evenly sized patties. Wipe out the pan.
  3. Heat the remaining oil in the pan until hot, then add the potato patties and cook, undisturbed, over a medium-low flame for two or three minutes, or until golden on the bottom. Flip over and repeat. Remove them from the pan, placing on kitchen paper to absorb excess oil.
  4. Meanwhile, mix the onion, tomatoes, chilli(es) and coriander into the eggs and beat again, then season to taste with salt.
  5. Melt a knob of butter in a non-stick frying pan. Pour in one-quarter of the omelette mixture and cook gently, undisturbed, for one to two minutes or until the base is golden, then flip over and cook the other side until golden too. I normally slide it on to a plate and then pop it back into the pan to stop it breaking. Serve immediately with a potato hash cake, while you cook the other omelettes.
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