I’m stuck in a Sunday morning breakfast loop: some variation on pancakes (banana, blueberry, raspberry…), potato cakes with a poached egg or a frittata. It’s time to jazz things up a bit! So it’s still potatoes and eggs today, but with a twist.
One large or two small potatoes, washed, peeled and cut into small cubes
One teaspoon of mustard seeds
Two teaspoons of minced garlic
One teaspoon of minced ginger
Fresh green chilli to taste
Roasted and ground cumin and corriander seeds
Pinch of dried turmeric
Salt, to taste
Squeeze of lemon juice
Add some oil to a pan, and on a medium heat lightly fry the mustard seeds until they give off their lovely pungent aroma. Add the cubed potatoes and fry for a few moments, allowing them to get a little golden and crunchy. Add the ginger, garlic, green chilli, dried spices and salt, and lower the heat, cover the pan and let them cook in their steam until tender. Add a squeeze of lemon juice.
Fry or poach an egg and serve on top of the potatoes, with chopped corriander and hot sauce, if desired. Alternatively, the potatoes are delicious with yoghurt.