This morning’s breakfast was bacon, sausage, potatoes, poached eggs and avocado slices. A favorite of Avinash for sure. He and I are quite similar in our food tastes especially when it comes to our love of sour tasting foods (like raw mango) and bacon. Ajay would much rather eat an Indian breakfast any day. Ajay and I similar in the aspect. I do enjoy a South Indian breakfast.
I want to now go enjoy this rather warm morning with Ajay and Avinash (yes..50s counts as warm now!), so I will leave you with this recipe for Indian style breakfast potatoes.
Breakfast potatoes Indian style: Based on this recipe.
1/2 of a large yellow onion, finely chopped
ginger-garlic paste – 1.5 tsp
1 tsp cumin
1 tsp haldi or turmeric
1.5 tsp chili powder
2 tbsp of olive oil
6-7 Idaho potatoes (boiled till tender then chopped into 1/2 inch cubes – skin on)
1 large green pepper or colored pepper (like I used) chopped into 1/4 inch pieces
1.5 tsp lemon juice
finely chopped cilantro – 1tbsp – optional
1.5 tsp of salt
In a pan, add the oil, when hot (not too hot), add the onions and saute the till transparent.
Add the ginger-garlic paste along with the haldi, cumin and chili powder and fry for 45 seconds.
Add the green peppers and cook till done
Add the salt and stir. (I like to add the salt right before I add the potatoes so that I don’t stir the cooked and softened potatoes too much.)
Next, throw in the diced potatoes. Stir well.
Now cook them without stirring for several minutes.
You want the pan to be hot enough to crisp the potatoes but not hot enough to burn them.
Cook for several minutes and then flip them with a spatula.
Cook until desired brownness.
Serve and Enjoy~!