This Indian Potato Egg Skillet – Egg Potato Breakfast is a fairly economical breakfast dish that tastes AMAZING. Eggs go elegant with the addition of potatoes in this quick-to-the-table, sunny side up preparation. Can our brunch food be both fancy and basic at the same time? I think absolutely.
Ingredients needed to make Indian Potato Egg Skillet – Egg Potato Breakfast –
Potatoes, ghee, eggs, salt, Kashmiri Chili powder, chaat masala, cheese, and cilantro.
How do I make this recipe –
First, rinse and peel the potatoes. Second, pat them dry. Third, slice them thinly and evenly with a knife about 1/4 to 1/2 inch thick in circles. The thinner the better. Further, place the potatoes in 2 cups water with 1/4 tsp salt for 5 to 10 minutes to remove the starch.
Furthermore when you are ready to cook, discard the water.
COOK –
First, in a small skillet/non stick pan, either round or rectangular add in ghee on low heat. Further, when the ghee is hot, add in the potatoes in a single layer. Cover and cook on low heat for 5 to 8 minutes. Furthermore, flip the potatoes. Then break eggs in the pan and place them evenly on the top of the potatoes.
Season with salt, Kashmiri chili powder and chaat masala. Make sure the spices and salt are evenly distributed across the eggs. Cover with a lid, and cook for another 5 minutes on low heat. Further after 5 minutes, open the pan and add in shredded cheese and chopped cilantro. Cover and cook on low heat until the eggs are cooked.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Also, Follow us on Instagram @Fastcurries and Facebook @Fastcurries
Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.
Indian Potato Egg Skillet – Egg Potato Breakfast
Equipment
- 1 nonstick skillet/pan (6 inch, either rectangular or circle)
Ingredients
- 1 potato (110 grams)
- 2 cups water
- 3/4 tsp salt (divided)
- 2 tsp ghee (clarified butter)
- 1 tsp kashmiri chili powder
- 1/2 tsp chaat masala
- 2 tbsp shredded cheese (mozzarella or amul)
- 1 tbsp cilantro (finely chopped)
- 4 to 5 eggs
Instructions
Prep
- Rinse and peel the potatoes. Pat them dry. Slice them thinly and evenly with a knife about 1/4 to 1/2 inch thick in circles. The thinner the better. Further, place the potatoes in 2 cups water with 1/4 tsp salt for 5 to 10 minutes to remove the starch.
- When you are ready to cook, discard the water.
Cook
- In a small skillet/non stick pan, either round or rectangular add in ghee on low heat.
- When the ghee is hot, add in the potatoes in a single layer. Make sure the pan is full with potatoes. Cover and cook on low heat for 5 to 8 minutes. Furthermore, flip the potatoes gently without breaking them. Then break eggs in the pan and place them evenly on the top of the potatoes.
- Season with 1/2 tsp salt, 1 tsp Kashmiri chili powder and 1/2 tsp chaat masala. Make sure the spices and salt are evenly distributed across the eggs. Cover with a lid, and cook for another 5 minutes on low heat.
- After 5 minutes, open the pan and add in shredded cheese and chopped cilantro. Cover and cook on low heat until the eggs are cooked. Enjoy for breakfast.