Spicy Potatoes and Scrambled Eggs
Spicy Potatoes and Scrambled Eggs is a hearty breakfast featuring crispy seasoned potatoes and fluffy scrambled eggs.Ready in 30 minutes.Perfect for breakfast, brunch, or a quick vegetarian meal
Ingredients
- 2 medium potatoes scrubbed
- 4 tablespoons vegetable oil divided
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder optional
- ½ teaspoon salt
- 3 large eggs beaten
- Salt to taste
- Black pepper to taste
Instructions
- Wash and scrub the potatoes thoroughly.
- Pierce each potato several times with a fork.
- Microwave on high for 7–8 minutes, or until fork tender.
- Allow the potatoes to cool slightly, then peel and cut into small cubes.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Add the cumin, coriander, turmeric, chili powder (if using), and ½ teaspoon salt. Stir for about 30 seconds until fragrant.
- Add the diced potatoes and cook, stirring occasionally, for 5–10 minutes until crispy and golden brown.
- Meanwhile, heat the remaining 2 tablespoons of oil in a separate skillet over medium heat.
- Pour in the beaten eggs and gently stir until soft, fluffy, and fully cooked, about 4–5 minutes.
- Season the eggs with salt and black pepper.
- Serve the Spicy Potatoes and Scrambled Eggs together while hot.
Notes
- Sweet potatoes can be substituted for regular potatoes.
- Olive oil or butter can replace vegetable oil.
- Add shredded cheese to the eggs for extra richness.
- A squeeze of fresh lemon juice adds brightness before serving.