Bombay hash - your new favourite brunch
• 2kg white potatoes (shop for yukon gold)
• 2 large onion, finely chopped
• 5 garlic cloves
• 8 tbsp ghee or vegetable oil
• 2 tbsp cumin seed
• 1 tbsp coriander seed
• 1 tbsp black mustard seed
• 1/2 tbsp turmeric
• 2 tbsp ground coriander
• 1 tbsp hot chilli powder
• 2 tbsp garam masala
• Large handful coriander
• 200g peas
• 4 eggs
• Oil for frying
1. Peel, dice the potatoes (2cm dice).
2. Heat 4 tbsp ghee in a large sauté pan, add the potatoes and cook until golden brown - this can take up to 30 minutes.
3. Remove the potatoes and wipe out the pan.
4. Heat another 2 tbsp ghee, then add the cumin, coriander and black mustard seeds.
5. Cook until they start to pop, then add in the garlic, ginger and onion - cook for 3-4 minutes until the garlic and ginger is cooked and the onions are beginning to soften.
6. Add in the remaining spices - turmeric, ground coriander, hot chilli powder and garam masala.
7. Cook for another few minutes until the oil starts to come away from the onions then tip in the fried potatoes.
8. Mix through and cook until the potatoes are covered and heated through, adding the peas for the last minute.
9. Fry the egg using lots of ghee until super crispy.
10. Season to taste and serve, with a crispy fried egg and fresh coriander.