Masala Hash Brown Potatoes in Coconut Oil

June 27, 2015

Imagine waking up to this over the weekend. Your family will love you for it. Potatoes pair really well with Indian spices, so putting them together in these delicious hash brown potatoes makes perfect sense to the mind and the taste buds. Be prepared to hear 'seconds, please!'

Here's what you'll need: 

From the top left, that's oil (I love using coconut), spices, a heavy caste iron or non-stick pan, onions, and potatoes. I used my Le Creuset Balti, part of the Cuisines of the World Line, which I love and which I had the opportunity to demo for them in their boutique stores in Chicago, Charleston, and Denver. Check it out here! 

I use fresh potatoes because my girls like the texture, but you can also use boiled potatoes, which come together a little better are a little easier to cook with. If using raw potatoes, you can cover the pan to ensure more even cooking. Try both. 

Masala Hash Brown Potatoes 

2 large raw all-purpose potatoes (about 1 ½ pounds), peeled and finely diced (4 heaping cups)
1 medium yellow or red onion, finely chopped (1 cup)
1 ½ teaspoons salt
1 teaspoon ground, black pepper
2 teaspoons garam masala
1 teaspoon coriander powder
½ teaspoon red chile powder or cayenne
3 tablespoons coconut oil (any oil will do, but I love the taste of coconut here)
1 teaspoon cumin seeds

Put potatoes in a roomy bowl and toss with onion, salt, pepper, garam masala, coriander, and red chile.  

Heat oil over medium-high heat in a heavy skillet or caste iron pan. Add cumin seeds and cook until the seeds sizzle and turn reddish brown, about 30 seconds.

Add potato mixture. Mix well, turn heat down to medium, and cook for about 15 minutes. Mix lightly in between to ensure your potatoes are not sticking to the pan. 

Turn the potato mixture over and cook another 5 minutes or so until crisp and brown. 

Enjoy with eggs, a slice of toast, or do what we do and eat over a corn tortilla with Sriracha sauce on top. 

The Indian For Everyone book tour continues with demos around the country and in Canada. Here I am making Masala hash browns for an audience at the Denver Le Creuset boutique store in Cherry Creek. It's a gorgeous store - head in there and tell them you want the balti and that I sent you. Thank you to everyone who came out for my Denver events. I can't tell you how much it meant to me to see you all there, reconnect with old friends, and meet folks I've been chatting it up with on social media for years. 

Here I am with author Debra Fine (Beyond Texting, The Fine Art of Small Talk). This amazing woman was one of the first to give me advice on how to publish way back in 2009 when I was just starting out with my book proposal and idea. I owe her a lot for not only taking the time, for staying in touch all these years, and coming to my event - AND buying a book - even though it was her 60th birthday celebration that very weekend. Happy Birthday, Debra, to someone who just keeps giving and giving and giving. Check out her site. Below, I'm with some cool Denver movers and shakers. Thanks for coming out! 

Can't wait to see you all in the next city soon...but what will that be? You'll know soon...very soon! 

Leave a comment

Comments will be approved before showing up.

Also in Indian As Apple Pie Recipes

Stovetop: 15-Minute Butter Chicken with Our Tikka Masala
Stovetop: 15-Minute Butter Chicken with Our Tikka Masala

June 12, 2024

Continue Reading

Discover India with Anupy
Discover India with Anupy

May 22, 2024

Continue Reading

Stovetop: Basic Indian Saffron Rice
Stovetop: Basic Indian Saffron Rice

May 17, 2024

Continue Reading