Best Parsi Potatoes With Egg Recipes

Papeta par Eda image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil or vegetable oil
3 red onions (about 1 pound), thinly sliced
1 tablespoon peeled and grated fresh ginger
1 to 5 Thai green chiles or 1 to 2 serrano peppers (depending on your spice level), finely chopped
3 cloves garlic, grated
1 tablespoon unsalted butter
3 Yukon gold potatoes (about 1 pound), peeled, cut into approximately 1/8-inch slices and soaked in a large bowl of water
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro leaves and tender stems
6 large eggs

Steps:

Heat the oil in a large heavy skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the ginger, chiles and garlic and cook, stirring occasionally, until the raw smell goes away, about 3 minutes.
Add the butter, potatoes and 2 teaspoons salt and gently stir to combine. Lower the heat to medium and cook, occasionally gently turning over the potato and onion mixture from the bottom, until the potatoes are just cooked, but still firm, about 10 minutes. Some of the potatoes should have nice crispy edges and some of the onions should be caramelized.
Add most of the cilantro (reserving some for garnish) and gently stir in. Adjust the salt to taste. Gently flatten out the mixture and make 6 evenly spaced nests in it using the back of a spoon. Crack an egg into each nest.
Pour 2 tablespoons of water around the edge of the skillet. Cover the skillet, lower the heat to medium-low and cook until the egg whites are set and the yolks are still slightly wobbly, 8 to 10 minutes. (Open the lid and peek every few minutes to make sure the eggs are not getting overcooked.)
Sprinkle with some salt and pepper and garnish with the remaining cilantro.

Parsi Potatoes with Egg image

Provided by Niloufer Ichaporia King

Yield Makes 4 servings

Number Of Ingredients 12

2 pounds small to medium yellow-fleshed potatoes such as Yukon Gold
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
20 to 30 fresh curry leaves
3 to 4 fresh green serrano chiles, slit to the stem
1 large onion, thinly sliced
1/2 teaspoon turmeric
1 cup coarsely chopped cilantro
3 large eggs, separated
1/4 cup water
Garnish: lime wedges; fried or roasted cashews; chopped cilantro

Steps:

Cover potatoes with cold water by 1 inch in a medium saucepan, then stir in 1 tablespoon salt and simmer until not quite tender, about 8 minutes. Drain potatoes and cool slightly. Peel potatoes, then quarter and slice about 1/2 inch thick.
Heat oil in a 12-inch skillet over medium heat until it shimmers, then cook mustard and cumin seeds until a shade darker and mustard seeds begin to pop, about 45 seconds. Add curry leaves and chiles and cook, stirring, 30 seconds. Add onion and cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in turmeric and 1 1/2 teaspoons salt, then add potatoes and cook over low heat, stirring occasionally, until potatoes are tender, 10 to 14 minutes. Discard chiles, then stir in cilantro and salt to taste.
Transfer to a 10-inch heavy skillet with a high-domed lid (or use a metal bowl or inverted skillet as a lid) and keep warm, covered, over very low heat.
Beat egg whites with a pinch of salt until they just hold stiff peaks. Lightly beat yolks with a fork, then stir in a spoonful of beaten whites to lighten them. Fold in remaining whites gently but thoroughly. Drizzle water around edge of skillet and spread eggs evenly over surface of potatoes. Increase heat and bring liquid just to a simmer (to create steam). Cover skillet, then reduce heat to low and cook until surface is dry and slightly springy to the touch, 12 to 14 minutes.