Aloo Hash Bhaji

Aloo Hash Bhaji

No other place on the planet treats potatoes with such spiced agility than the Indian sub-continent. Hash browns are no exception, introducing the Aloo Hash Bhaji, crispy, full of flavour and gently balanced with ginger and cumin. This breakfast companion grabs the day by the collar and demands that it raises its game.

Serves up to 4

  • 1 medium onion, chopped
  • 1 red chilli, de-seeded and chopped
  • 1 tsp ginger, grated
  • 1 garlic clove crushed
  • 2 medium white potatoes
  • 1 tsp ground cumin
  • 1tsp teaspoon cumin seeds
  • 1/4 tsp teaspoon chilli powder
  • 1/4 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 4 eggs
  • Chives, for garnish
  • Rapeseed oil
  • Salt & pepper
Aloo Hash Bhaji

How To Make Aloo Hash Bhajis 

In a large frying pan, heat 1 tbs of oil over a medium temperature. Add the onion, along with some salt and pepper for seasoning and cook until soft and blonde. Add the garlic, ginger, and chilli to the pan, and cook for 1 minute.

Add all the spices, and cook for an additional 2 minutes, stirring frequently. Take off the heat, tip into a large bowl and allow the mix to cool down.

Peel and grate the potatoes. Using your hands, squeeze as much liquid as possible from the potatoes. Add the grated potatoes to the bowl with the onion and spice mix along with a dash of salt and combine everything. Using a floured surface, portion the mix into 4 balls and gently flatten each one into a circle of about 1/2 cm thick.

In the same pan add 4 tbs of oil over a medium heat. Once the oil is shimmering, place two bhajis in the pan. Cook for about 4-5 minutes on one side until golden brown flip and brown the other side. Repeat with the remaining two and drain on a paper towel.

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