Masala Hashbrown & Eggs with Avocado Chutney

I realized I haven’t shared too many breakfast dishes, which is probably because Im not HUGE on breakfast! My idea of breakfast is a hot cup of chai or coffee and some bread! However, my husband is an eggs and potatoes kind of guy so this recipe was inspired by him! Isn’t he the best?! lol.

I happened to have a ton of avocados on hand too so I decided to whip up some avocado chutney! I tried with all my might to not add sour cream or mayo to it, and let me say I was so surprised that it turned out as good as it did without any of the extra stuff! I added water to thin it out- and it was just perfect!! I used serrano chilis in it but you can use thai green chili for more spice, or jalapeño for less spice!

Make sure you do not skip the step of squeezing the water out of the potatoes- otherwise you will have a sludgy mess of potatoes instead of the nice crispiness you are used to having in diners!

I also had a tough time photographing this because I was dealing with a hungry husband who was hovering over my as I was taking the pictures! So, didn’t get to take as many shots as I would have liked, but take my word for it that these are great!!

Happy Eating ! 🙂

 

Masala Hashbrown & Eggs with Avocado Chutney

Prep

Cook

Total

Yield 2 Servings

Ingredients

2 russet potatoes, peeled and shredded with large box grater

1/2 cup diced red bell peppers

1/2 cup diced red onion

1/2 cup diced green bell peppers

2 tsp taco seasoning

1 tsp cumin powder

1 tsp garam masala

2 tbsp oil

Fried or Poached Egg for Topping

Avocado Chutney

Combine the following in a food processor until smooth:

1 Avacado

1 cup cilantro, chopped with stems

2 cloves garlic

2 serrano chilis

1/4 tsp cumin powder

1/4 cup water (additional as needed for looser consistency)

salt to taste

1 tbsp fresh lime juice

Instructions

  1. Shred potatoes on the largest side of a box grater. Once potatoes have been shredded, place in a kitchen towel or paper towels and gently squeeze out as much excess liquid as possible. (this ensures you get a nice crust when cooking the hash browns).
  2. Heat a large non stick skillet over medium high heat and add oil. Add peppers, onions, seasonings, salt and cook just for about 2-3 minutes.
  3. Add in potatoes, stir well and then with the flat back of a spatula- press down the potatoes so they are in a thin layer (remove excess potatoes if necessary and cook in batches). Turn the heat to medium low and let the potatoes cook for about 5-7 minutes undisturbed. Flip potatoes and brown the other side until golden crisp. 
  4. Remove potatoes from skillet, top with fried egg, avocado chutney and serve hot!!

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