Bombay Potato Hash
Ingredients
4
servings
-
For the potato mixture:
- 500 g
- 1
- 2
- 1
- 1 tbsp
- 1 tbsp
- 125 ml
- 1 handful
-
For the egg mixture:
- 6
- 1 tsp
- 1 tbsp
- 100 ml
- 15 g
-
For garnish:
Failed to add items to shopping list.
Preparation
To begin, fry with onion, garlic and birds eye chilli for kick for 5 minutes until soft. Then, add the tomato puree and cook for 3 minutes.
To give the dish bulk, halve the cooked new potatoes and add them with the ground cumin. Cook for a further 5 minutes, adding around 100ml water as you go.
After this time, add the rest of the oil and spinach and cook for 5 minutes.
In a bowl, beat the eggs with the curry powder, turmeric, yoghurt and chopped mint for added zing. Then, heat some oil in a fry pan and the divide the egg mix into 4. Fry each quarter for around 2-3 minutes on each side.
To finish, shred and mix the eggs with the potatoes and garnish with yoghurt and lemon wedges.
