Potato Hash on Toast

This one is a cross between potato khichadi and hashbrowns. I thought it would make a great breakfast idea so we tried it out with toast.

2 potatoes

1 tbsp oil

1/2 tsp cumin seeds

2-3 green chilies, slit lengthwise

1/2 tsp sugar

1 tsp lemon juice

1 tsp black pepper powder

1/2 tsp red chili powder

1 onion, chopped

1 bell pepper, chopped

Salt to taste

1. Wash and peel the potatoes. Then grate the potatoes and put immediately into cold water.

2. While potatoes are soaking, heat up oil in pan. Add cumin seeds and once they begin crackling, add the green chilies and onions. Then add the chopped bell peppers and sautee onions until they turn golden brown.

3. Remove the potatoes from the water by squeezing out water with your hands and add to the pan. Add salt and stir fry the potates and veggies on medium heat. Cover the pan and let cook for 3-4 minutes. Then add the red chili powder, black pepper powder and sugar.

4. Do not add any water. Just let the potatoes cook.

5. Once potatoes are fully cooked, add in the lemon juice and remove from heat.

6. Serve hot with ketchup, hot sauce and/or spiced yogurt. You can also top with shredded cheese and serve this potato hash with a side of toast.

Verdict: Bhavnesh was not too huge of a fan. I, on the other hand, would have loved it if it was a little less spicy. I added one too many green chilies and a little too much lemon juice. I should have just substituted both the green chilies and lemon juice with chopped jalapenos instead or just added one green chili and a dash of lemon juice. Oh well, there is always next time ...