One of my favorite ways to do weekend brunch is combining eastern and western flavors. My Chaat Masala Eggs and Potato Hash recipe was inspired by the highly popular Indian dish Papdi Chaat. Papdi Chaat is commonly prepared with crispy fried wafers, and then topped off with potatoes, chickpeas, red onions, yogurt, tamarind, mint chutney, and Indian spices, including chaat masala. For this delicious recipe, I used Thrive Culinary Algae Oil, a new everyday cooking oil that contains the highest level of monounsaturated fats (good for you, heat-stable fats) and the lowest level of saturated fats – only 0.5 g – compared to other oils. Thrive Algae Oil has a high smoke point of up to 485 degrees and a light, neutral taste that lets all the spices and flavors of any recipe shine through. To try Thrive for yourself, it’s now available in the New York City area at Stop & Shop – check out their store locator to find it in your neighborhood! Begin by sauteing potatoes in Thrive Algae Oil and aromatic Indian spices, and crack some eggs over the potato hash. Cover with a lid and watch the eggs steam cook in minutes. Finish off this fragrant dish with red onions, tamarind, chaat masala, and fresh cilantro. Yes, my version is healthier compared to the traditional Indian dish. Hope you give this dish a try for Sunday brunch! Enjoy!
