Curried Cauliflower and Potato Hash with Fried Egg

A hearty and flavorful hash made with cauliflower, potatoes, and warming curry spices, topped with a perfectly fried egg. A satisfying breakfast or brunch option with an Indian-inspired twist.

Prep Time

15 minutes

Total Time

45 minutes

Calories

325

Level

Easy

Yields

4 servings

Cost

£1.22

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1medium headCauliflower(cut into small florets)

£1.50

2mediumPotatoes(peeled and diced into 1/2 inch cubes)

£0.40

1mediumOnion(diced)

£0.30

2clovesGarlic(minced)

£0.15

1inchGinger(grated)

£0.25

2tablespoonsCurry Powder(adjust to taste)

£0.10

0.5teaspoonTurmeric Powder

£0.05

0.5teaspoonCumin Powder

£0.05

0.3teaspoonChili Powder(optional, adjust to taste)

£0.03

1teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(or to taste)

2tablespoonsVegetable Oil(or coconut oil)

£0.05

4Eggs

£1.20

2tablespoonsFresh Cilantro(chopped, for garnish)

£0.30

4Lime Wedges(for serving (optional))

£0.50

Total Cost

£4.88

£1.22 per serving

The Method

1
Heat the vegetable oil in a large skillet or wok over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2
Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
3
Add the cauliflower florets and diced potatoes to the skillet. Stir well to coat with the oil and spices.
4
Add the curry powder, turmeric powder, cumin powder, chili powder (if using), salt, and pepper. Stir well to combine and ensure all vegetables are coated with the spices.
5
Cover the skillet and cook for 20-25 minutes, or until the potatoes and cauliflower are tender, stirring occasionally to prevent sticking. You may need to add a tablespoon or two of water if the hash gets too dry.
6
While the hash is cooking, fry the eggs in a separate skillet to your desired doneness. Season with salt and pepper.
7
Divide the curried cauliflower and potato hash among four plates. Top each serving with a fried egg.
8
Garnish with fresh cilantro and serve immediately with lime wedges (optional).

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My Notes

Nutrition Information

Nutrition per serving (350g)

325 kcal / 1360 kJ

Carbs

33g

13% of RDA

Fat

18g

26% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

8 g

9% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a spicier hash, add more chili powder or a pinch of cayenne pepper.

You can add other vegetables to the hash, such as bell peppers, peas, or spinach.

If you prefer a crispier hash, cook it uncovered for the last few minutes of cooking time.

Serve with a dollop of plain yogurt or raita for a cooling contrast to the spices.

Cooking Equipment

Large skillet or wok

Small skillet (for frying eggs)

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier hash, add more chili powder or a pinch of cayenne pepper.

You can add other vegetables to the hash, such as bell peppers, peas, or spinach.

If you prefer a crispier hash, cook it uncovered for the last few minutes of cooking time.

Serve with a dollop of plain yogurt or raita for a cooling contrast to the spices.

Curried Cauliflower and Potato Hash with Fried Egg

Ingredients

The Method