Nepalese Breakfast Potatoes

Last week I read this article on the BBC exploring the notion that skipping breakfast is bad for dieters.  It was an interesting read, though ultimately fairly inconclusive as all the findings seem to contradict each other.  Regardless of the findings, nothing in the world would induce me to skip breakfast.  I am absolutely incapable of it.  I need to fuel up within 30 minutes of waking up or I actually get the shakes.  I can’t even imagine attempting to work or exercise without first having my breakfast.

For me, the first meal of the day is best when it’s sweet and cakey.  But I am open to big greasy savoury treats too, and absolutely loved this dish when I first made it last year.  When students tell me they’ve had noodles for breakfast I feel rather nauseated, but I’m fine with curry and spicy food – moreso the morning after a few drinks!

This is a really satisfying start to the day.  The potatoes are wonderful and tasty, the tomatoes spicy and sweet, and the accompanying fried egg and mushrooms are suitably greasy and familiar to any fan of cooked English breakfasts.  Yum yum!

Nepalese Breakfast Potatoes

Serves 4, from The Spice Routes by Chris and Carolyn Caldicott


750g new potatoes, cut into small cubes

1/2 tsp turmeric

3 tsp butter

3 garlic cloves, crushed

225g tomatoes, pulped in a food processor

1 tbsp brown sugar

350ml water

2 tsp ground coriander

2 tsp ground cumin

1 tbsp butter

handful coriander leaves, chopped


1.  In a large pan, boil the potatoes along with the turmeric until tender.  Drain and set to one side.

2.  In a large pan, heat the butter and fry the garlic for about 2 minutes.

3.  Add the pulped tomatoes, sugar and water, bring to the boil and simmer gently until reduced.

4.  Add the coriander, cumin, and drained potatoes, stir well and simmer gently for 5 minutes.

5.  Season, pile onto plates and garnish with coriander leaves if you have them.  Serve with fried eggs and mushrooms.

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