I think college is built with the idea of binge drinking- A ritual that to be honest cannot be beaten. I started college with next to no experience with alcohol but four years later, I can write book. Or the very least, a blog post about my favorite thing to eat to beat Sunday morning hangovers. While the research about how to get over a hangover is muddled, it takes some work to know what will help you. Eating proteins helps assimilate the alcohol still left in the stomach while potatoes have potassium and calcium which are essential minerals that your body loses during the night. This recipe incorporates a lot of those principles seasoned with some Indian flavors and a dash of heat (I know spicy food shouldn't to be eaten during hangovers but hey, I'm Indian).
I begin by thinly slicing onions and cooking them down with some oil for almost 12 minutes giving them a deep brown color and sugary sweetness. Further, I cut up potatoes into tiny cubes and cook them with some oil slowly adding some water letting the potatoes steam and break down. Once the potatoes are a little soft (about 5 minutes), I add the spices: cumin, green chillies, and a pinch of red chili powder. Once the potatoes are ready, I reduce the heat and drop two eggs, cooking slowly for 2 minutes. Salt and pepper and then the skillet itself makes it to the table. The potatoes are hot, with a burnt texture on the skin and a soft inside; the eggs melt and bond with strings of seared sweet onions the taste of which compliments the heat of fresh chillies and smokiness of the red chili powder.
Honestly, this is one my favorite things to make for breakfast regardless of my sobriety mainly because its flavors remind me of home. Sunday was traditionally the day I would talk to my parents at length, do laundry, and just decompress from the week and get ready for the next. Starting the day with this meal brought me closer to home and gave me the comforts I needed.
I hope you like this recipe and the new website! As always, share like, and make some food :)
2 tablespoons vegetable oil
1 green chili finely chopped
1 medium red onion thinly sliced
2 medium potatoes peeled and diced into bite size cubes
½ teaspoon coarsely crushed cumin seeds
¼ teaspoon black pepper powder
Salt to taste
Chopped coriander or parsley for garnish
In a frying pan heat the oil and the sliced onions on a medium heat and fry for 10-12 minutes. They will start to change color and soften.
Add the potatoes and fry for 5 minutes. Add a splash of water about 1 tablespoon and cover with a lid so as to let the steam cook the potatoes. Remove the lid, check its cooked and add some more water.
Once the potatoes are done, add the cumin, black pepper, green chillies, red chilly powder, and fry for a further 2 minutes until the aromatics of the cumin have escaped.
Now place the potato mix in the middle and break the eggs. Cook the eggs on a low heat for 2-3 minutes. Garnish with parsley and sprinkling a little more cumin and black pepper powder over the eggs.