Bombay Potato Breakfast Hash with Masala Eggs (Indian × American)

Method

1. Cook only on a camp stove or over a fire in a fire ring, with water nearby. Cut the unpeeled potatoes into 1.5 cm cubes and the onion into 1 cm pieces. Finely slice the green chili (seed it if you want less heat), grate the ginger, mince the garlic and finely chop the tomato. Chop the coriander, stems and all.

2. Heat part of the oil in a 24 cm cast-iron skillet over medium heat, add the potatoes with half the turmeric and half the salt and stir to coat. Cover and cook for 14 min, stirring every 4 to 5 minutes, until a knife slides in easily, then uncover and cook 5 min more until golden. Tip them onto a plate.

   Add in this stepVegetable oil 1¼ tbspPotatoes 400 gGround turmeric ¼ tspSalt ¼ tsp

   medium heat

3. Add the rest of the oil to the pan over medium heat, add the mustard seeds, half-cover with a lid and wait about 1 min until they pop. Add the cumin, and after a few seconds the onion, green chili, ginger and garlic; cook for 4 min, stirring, until the onion is soft and lightly golden.

   Add in this stepVegetable oil ¾ tbspBrown or black mustard seeds ½ tspCumin seeds ½ tspOnion 1Green chili 1Fresh ginger 10 gGarlic cloves 2

   medium heat

4. Add the remaining turmeric, the chili powder, the tomato and the rest of the salt and cook over medium heat for 3 min, until the tomato collapses into a jammy paste. Return the potatoes, sprinkle with the garam masala and toss until every piece is coated.

   Add in this stepGround turmeric ¼ tspKashmiri chili powder (or paprika) ½ tspTomato 1Salt ¼ tspGaram masala ½ tsp

   medium heat

5. Make a small well for each egg and crack one into each. Scatter over half the coriander, cover and cook over medium-low heat for 4 min, until the whites are completely set.

   Add in this stepEggs 2Fresh coriander (cilantro) 1 tbsp

   medium-low heat

6. Take the pan off the heat, scatter over the remaining coriander, squeeze over the lime and serve from the pan with a spoonful of yogurt on each portion; the yogurt softens the heat.

   Add in this stepFresh coriander (cilantro) 1 tbspLime ½Plain yogurt 4 tbsp