Best 3 Eggs On Potatoes Parsi Style Recipes
Embark on a culinary journey to savor the delectable Parsi-style Eggs on Potatoes, a harmonious blend of aromatic spices, fluffy eggs, and crispy potatoes. This traditional dish, originating from the vibrant Parsi community of India, is a symphony of flavors that will tantalize your taste buds. Our comprehensive guide offers three variations of this beloved recipe, catering to diverse dietary preferences and culinary skills.
For those seeking a classic rendition, the original Eggs on Potatoes recipe showcases the perfect balance of soft, scrambled eggs nestled atop a bed of golden-brown potato cubes, all enveloped in a fragrant blend of spices.
If you prefer a vegetarian delight, the Eggs on Potatoes (Jain Style) recipe reimagines this dish with an array of vegetables, including bell peppers, onions, and tomatoes, stir-fried with aromatic spices and topped with fluffy eggs.
Those with a penchant for culinary experimentation will find solace in the Eggs on Potatoes (Masala Style) recipe. This variation elevates the dish to new heights with the addition of a flavorful masala paste, a harmonious blend of ginger, garlic, green chilies, and a medley of spices that imparts a depth of flavor that is sure to impress.
No matter your dietary preferences or culinary expertise, our collection of Eggs on Potatoes recipes promises a delightful culinary experience. So, gather your ingredients, prepare your palate, and embark on a journey to savor the vibrant flavors of Parsi cuisine.
EGG AND POTATO CASSEROLE
Steps:
- In a large bowl, whisk egg substitute and milk. Stir in the potatoes, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning blend and chili powder. Pour into an 8-in. square baking dish coated with cooking spray. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Sprinkle with green onions. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 219 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 682mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
POTATO AND EGG PAN OMELETTE (PARSI STYLE)
Make and share this Potato and Egg Pan Omelette (Parsi style) recipe from Food.com.
Provided by Girl from India
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Parboil potato in lightly salted boiling water for a minute or two, drain well in colander.
- Heat ghee or oil in a frying pan Fry the potato until lightly browned.
- Lift out on slotted spoon and set aside.
- Separate eggs and beat the whites until frothy, then beat in the yolks, salt, pepper and cumin.
- Fold in coriander, onion and chilies.
- golden brown on bottom, turn omelet over and cook until brown on other side.
- Serve hot with chapatis or bread.
POTATO AND EGG CASSEROLE
This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.
Provided by Connie
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
- In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
- In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g
Tips:
- Potatoes: For the best results, use firm potatoes that are good for boiling, such as Yukon Gold or Russet potatoes. Cut the potatoes into 1-inch cubes so that they cook evenly.
- Spices: This recipe uses a blend of spices that are commonly used in Parsi cuisine, including turmeric, red chili powder, coriander powder, and cumin seeds. You can adjust the amount of spices to your taste. If you don't have all of the spices on hand, you can substitute garam masala powder.
- Eggs: Traditionally, eggs on potatoes is made with fried eggs. However, you can also use scrambled eggs or poached eggs. If you are using fried eggs, be sure to cook them to your desired doneness. If you are using scrambled eggs, cook them until they are just set.
- Garnish: Before serving, garnish the eggs on potatoes with chopped cilantro or parsley. This will add a fresh flavor and color to the dish.
Conclusion:
Eggs on potatoes is a simple but delicious dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover potatoes and eggs. The combination of spices and herbs gives this dish a unique flavor that is sure to please everyone at the table.
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