Name: One pot onion bhaji inspired hash
Ingredients: 2 Maris Piper potatoes, peeled and grated; 6 coriander sprigs, chopped, plus extra to serve; 2 red onions, very thinly sliced; 60g ghee or butter, melted; 3 tablespoons gram flour; 2 garlic cloves, minced; 1 teaspoon nigella seeds; 2 teaspoons mild curry powder; 15g ginger root, peeled and grated; 1 teaspoon ground turmeric; Light olive oil; 200g baby spinach; 4 large eggs; Flaky salt, for sprinkling; 1 teaspoon garam masala; 1 teaspoon chilli flakes; Salt and black pepper; 1 red chilli, to garnish (optional)

A boujee breakfast or banging tea – you decide

For lack of a better word, meet my onion bhaji rosti thing – an Indian inspired mash-up of the classic bhaji and my absolute favourite ingredient: potatoes. With warm, aromatic spices woven through every crispy, golden bite, this dish proves that a humble potato can elevate a starter into a full-on meal.

Tell me more…

This dish is wonderful because not only do we have a potato base, but you’ve got delicious bits and bobs happening all the way through.

From the perfectly cooked eggs sat atop this dish to the added greenery of the spinach wrapped within all that carby goodness. And, to give it that bhaji feel, we’ve got curry powder, nigella seeds, ground turmeric, garam masala, chilli flakes and ginger coursing through the hash/rosti mix. You can of course reduce/increase amounts depending on your desired spice level.

I also love this dish with a little mango chutney and mint yoghurt on the side to dip into. However, if you did want to bulk this dish out a little further, you could serve alongside garlic naan and a cucumber salad. More is more, baby.

Why one pot?

I LOVE one pot dishes because I crave delicious food yet also want simplicity…and less washing up. Mainly the less washing up.

Being able to construct a dish like this in ONE POT is astounding and because it’s all contained within one vessel, the flavours intensify in way less time. For this recipe, I used a 30cm saute pan with a tight fitting lid for this dish as you’ll want to steam the eggs.

A recipe exclusive from my ONE POT cookbook

This short rib Bourguignon is an exclusive sneak peek from my new one-pot book: Poppy Cooks: The Actually Delicious One Pot Cookbook. The book is packed with recipes just like this, dishes that feel impressive but are actually achievable on a weeknight. From sticky chicken traybakes to hearty stews and yes, plenty of potato moments (because it’s me, obviously).

So if you’re loving this recipe, grab yourself a copy. It’s designed to make one-pot cooking actually exciting, not repetitive or dull. Let’s make midweek meals exciting again!

One pot onion bhaji inspired hash

By Poppy Cooks

https://www.poppycooks.com/recipes/one-pot-onion-bhaji-inspired-hash/

An Indian inspired mash-up of the classic bhaji and my absolute favourite ingredient: potatoes. What more could you want?

Print Recipe

Rate Recipe

Ingredients

Metric Imperial

Metric

2 Maris Piper potatoes, peeled and grated
6 coriander sprigs, chopped, plus extra to serve
2 red onions, very thinly sliced
60g ghee or butter, melted
3 tablespoons gram flour
2 garlic cloves, minced
1 teaspoon nigella seeds
2 teaspoons mild curry powder
15g ginger root, peeled and grated
1 teaspoon ground turmeric
Light olive oil
200g baby spinach
4 large eggs
Flaky salt, for sprinkling
1 teaspoon garam masala
1 teaspoon chilli flakes
Salt and black pepper
1 red chilli, to garnish (optional)

Imperial

2 white potatoes, peeled and grated
6 cilantro sprigs, chopped, plus extra to serve
2 red onions, very thinly sliced
2.1oz ghee or butter, melted
3 tablespoons gram flour
2 garlic cloves, minced
1 teaspoon nigella seeds
2 teaspoons mild curry powder
0.5oz ginger root, peeled and grated
1 teaspoon ground turmeric
Light olive oil
70z baby spinach
4 large eggs
Flaky salt, for sprinkling
1 teaspoon garam masala
1 teaspoon chilli flakes
Salt and black pepper
1 red chilli, to garnish (optional)

Instructions

Use a clean tea towel to squeeze any excess water out of the grated potato, in a large bowl, mix together the potato with the coriander, red onions, ghee or butter, gram flour, garlic, nigella seeds, curry powder, ginger and turmeric until fully combined. Season generously with salt and black pepper.
Heat your pan over a medium heat with a drizzle of olive oil. When hot, add your potato mixture to the pan, letting it fill the pan however it fits best - don't press it into the pan, you want steam to escape through the mixture so that it cooks properly.
Fry the mixture for 10-15 minutes, using a spatula to turn it regularly, until golden and cooked through. Scatter over the spinach, then stir through to wilt.
Using the back of a spoon, make 4 wells in the potato hash. Crack an egg into each and sprinkle with flaky salt and garam masala. Put the lid on the pan and leave to steam until the eggs are cooked to your liking - about 7-8 minutes for a cooked white and soft yolk. By which time the spinach will be wilted.
Sprinkle over the chilli flakes and extra coriander, and garnish with a fresh chilli, if you like. Serve in spoonfuls, giving one egg per person, with mango chutney and minted yoghurt on the side.