New Update
| Main ingredients | Potatoes, Crushed black peppercorns, Green chillies, Red chilli flakes, Refined flour, Onions, Eggs, Butter, Oil, Chives, Mustard paste, Tomato ketchup |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 4 medium potatoes, peeled and grated
- Crushed black peppercorns to taste
- Salt to taste
- 3-4 green chillies, finely chopped
- 2 teaspoons red chilli flakes
- 4 teaspoons refined flour (maida)
- 2 small onions, chopped
- 6 eggs
- 4 teaspoons butter
- 4 teaspoons oil
- Chopped chives to sprinkle
- Mustard paste to serve
- Tomato ketchup to serve
Method
- Take potatoes in a large bowl, add crushed black peppercorns, salt, green chillies, red chilli flakes, refined flour, onions and break in 2 eggs and mix well.
- To make each portion, heat 1 teaspoon butter and 1 teaspoon oil in a non-stick pan. Add one-fourth the potato mixture and spread it into a disc. Cook on low heat for 3-4 minutes. Flip the disc, and cook the other side for 2-3 minutes. Make a hole in the centre and break one egg into it. Sprinkle salt and crushed black peppercorns over it. Cover and continue to cook for 1-2 minutes.
- Transfer each hash brown on a plate, garnish with chives and serve hot with mustard paste and tomato ketchup.
Advertisment
