How to Make Bombay Breakfast Potatoes - A Step-by-Step Guide

Breakfast is the most important meal of the day, and what better way to start your morning than with a filling and flavorful dish of Bombay Breakfast Potatoes. This Indian-inspired recipe is a delicious and satisfying way to kickstart your day, and it's sure to become a new favorite in your breakfast rotation.

These spiced and savory potatoes are a staple in many Indian households, and for good reason. They are bursting with rich, aromatic flavors, and they can be customized to suit y...

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Ingredients

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric
  • 1 teaspoon cayenne pepper
  • 2 large russet potatoes, peeled
  • salt to taste
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ cup sliced green onions
  • ¼ cup diced hot chile peppers
  • ¼ cup chopped cilantro

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 8 hrs 30 mins
  • Total Time: 9 hrs 10 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine cumin, coriander, turmeric, and cayenne together in a small bowl for spice mix; mix well.
  • Cut russet potatoes in half, then into quarters, eighths, and sixteenths.
  • Bring a large pot of well-salted water to a boil over medium-high heat. Add potatoes and 2/3 of the spice mixture and continue to boil until just tender and fairly easily pierced with a knife, about 10 minutes. Drain; transfer to a plate and let cool to room temperature, about 30 minutes.
  • Wrap potatoes in plastic and refrigerate until thoroughly chilled, 8 hours to overnight.
  • Remove potatoes from the refrigerator and cut in half once more.
  • Heat butter and olive oil in a nonstick skillet over medium to medium-high heat. Add potatoes and season with salt. Cook until crisped, 3 to 5 minutes. Toss with a spatula and continue to cook until golden brown, 3 to 5 minutes more. Sprinkle with remaining spice mixture, green onions, and chile peppers. Cook until onions and peppers just start to soften, 3 to 4 minutes.
  • Transfer potatoes to a plate and top with cilantro.
  • Nutrition

    173 cal.

    • Total Fat: 10g
    • Saturated Fat: 4g
    • Cholesterol: 15mg
    • Sodium: 92mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 3g
    • Vitamin C: 31mg
    • Calcium: 45mg
    • Iron: 2mg
    • Potassium: 515mg