Best Spicy Potato Scramble Recipes

SPICY TOFU SCRAMBLE WITH YUKON GOLD & SWEET POTATO HOME FRIES

SPICY TOFU SCRAMBLE WITH YUKON GOLD & SWEET POTATO HOME FRIES image

Categories Soy Breakfast Sauté Vegetarian

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 T ground cumin
1 T ground turmeric
1 t coriander
1/2 t chili powder
1/2 t paprika
1 t dried thyme
pinch cayenne
pinch sea salt
freshly ground black pepper
1 T olive oil
1 yellow onion, diced
1/2 green pepper, seeded, deveined and diced
1/2 red pepper, seeded, deveined and diced
2 lbs. firm tofu, drained and crumbled into bite-size pieces
1/4 cup chopped fresh flat-leaf parsley, for garnish
1/4 cup chopped fresh cilantro, for garnish
Salsa, for garnish

Steps:

1. Mix the spices and seasonings together in a small bowl and set aside. 2. Heat the olive oil in a saute pan over medium heat and add the onions and peppers. Cook until softened, about 5 minutes. Add tofu and sprinkle to coat with the spice mixture. Saute for about 5 minutes. 3. Sprinkle fresh parsley and cilantro over the scramble and serve at once with salsa and home fries.

SPICY POTATO SCRAMBLE

Spicy Potato Scramble image

The word "scramble" makes you think of eggs, but there are none in this! All over India, there are versions of this dish. With this amount of chilli powder, it is supposed to be very spicy! If you don't like a lot of heat or spice, start with a small amount and add more at the end. I got this from an Indian recipe website. Enjoy!

Provided by Nif_H

Categories Potato

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 medium potatoes, peeled and cut in to small pieces (soak in water)
1 tablespoon oil
1 teaspoon cumin seed
1 onion, chopped
10 -12 fresh curry leaves
1 pinch turmeric
1/2 teaspoon ginger-garlic paste
1 tablespoon fresh coconut, grated
salt, to taste
1 teaspoon coriander powder
1 teaspoon red chili powder (too much for me!)
1 sprig fresh cilantro, chopped
lime juice, as needed (from about 1/2 lime)

Steps:

Peel the potatoes, cut into small pices and soak in water.
In a frying pan, add oil, cumin seeds, onion, and curry leaves.
Mix well and then add turmeric, ginger-garlic paste, coconut and salt. Drain the water from the potatoes and add to pan.
Mix well then add coriander powder, red chilli powder. Mix well and close it with a lid.
Cook until potatoes are just tender, about 20 minutes.
Once it is done, turn off the heat and add chopped cilantro and lime juice. Mix well and serve hot.

Nutrition Facts : Calories 172.9, Fat 4.2, SaturatedFat 0.9, Sodium 23.5, Carbohydrate 31.4, Fiber 4.4, Sugar 2.6, Protein 3.8

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