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 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.22/serving

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

Instructions

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

Instructions