Categories: Breakfast
Ingredients
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp turmeric
- 1 tsp cayenne
- 1 lb. russet potatoes, peeled and cut into 2-inch chunks
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sliced green onion
- 2 tbsp chopped hot chile peppers, seeds removed
- 4 fried eggs
- 1/4 cup chopped fresh cilantro
Directions
-
Stir together cumin, coriander, turmeric, and cayenne in a small bowl.
-
Bring a large pot of salted water to a boil over medium-high heat. Add potatoes and two-thirds of the spice mixture. Boil until just tender and easily pierced with a fork, 8 to 10 minutes. Drain and transfer to a plate. Let cool to room temp, about 30 minutes. Cover potatoes with plastic wrap and chill at least 8 hours or overnight.
-
Uncover potatoes and cut into 1-inch chunks.
-
Heat butter and oil in a large nonstick skillet over medium-high heat. Add potatoes; sprinkle with salt and black pepper. Cook, turning occasionally, until crisp and golden brown, about 10 minutes. Sprinkle with remaining spice mixture, green onion and chile peppers. Cook until onion and peppers start to soften, 3 to 4 minutes.
-
Transfer to a serving plate. Top with eggs and cilantro.