Potato Egg Bhurji Recipe – Quick Indian Breakfast Scramble

Last Updated on 4 months by Neha Deshmukh

Potato Egg Bhurji Recipe – Quick Indian Breakfast Scramble

Hey everyone! If you’re anything like me, mornings can be… hectic. But a delicious, satisfying breakfast doesn’t have to be complicated. This Potato Egg Bhurji – a flavorful Indian scramble – is my go-to when I want something quick, comforting, and packed with flavor. I first made this when I was a student and needed something fast and filling before classes, and it’s been a staple ever since! It’s seriously so easy, you’ll wonder why you haven’t been making it all along.

Why You’ll Love This Recipe

This Potato Egg Bhurji is more than just a quick breakfast. It’s a wonderfully versatile dish! It’s perfect for a speedy weekday breakfast, a light lunch, or even a simple dinner. The combination of fluffy eggs, spiced potatoes, and fresh coriander is just chef’s kiss. Plus, it’s incredibly customizable – you can adjust the spice level to your liking and even add other veggies.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 3 tablespoons oil
• 2 tablespoons chopped onions
• 3 medium potatoes
• Salt to taste
• ½ teaspoon turmeric powder
• 3 eggs
• ½ teaspoon red chili powder (or more, to taste!)
• ½ teaspoon ginger garlic paste
• 2 tablespoons chopped coriander leaves
• 2 tablespoons oil (for the griddle)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Turmeric: Don’t skip the turmeric! It’s not just for color; it adds a lovely earthy flavor and is packed with health benefits. It’s a cornerstone of Indian cooking for a reason.
• Spice Levels: Spice is really personal. I’ve suggested ½ teaspoon of red chili powder, but feel free to adjust it. Some people in my family like it really spicy, so they add up to a full teaspoon!
• Potato Type: I prefer using Yukon Gold potatoes for this recipe. They hold their shape well and get beautifully golden when fried. But red potatoes or even russets will work in a pinch. Just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 3 tablespoons of oil in a pan over medium heat. Add the chopped onions and sauté for about 2 minutes, until they start to soften and turn translucent.
2. Now, add the thinly sliced potatoes, a generous pinch of salt, and the turmeric powder. Stir-fry everything together for 12-15 minutes, until the potatoes are tender and slightly browned. Once cooked, set them aside.
3. In a bowl, crack the eggs. Add salt, red chili powder, turmeric powder, ginger garlic paste, and the chopped coriander leaves. Whisk it all together until everything is nicely combined.
4. Time to bring it all together! Add the cooked potatoes to the egg mixture and give it a good mix.
5. Heat 2 tablespoons of oil on a griddle (or a flat non-stick pan) over low-medium heat. Pour the egg and potato mixture onto the griddle and spread it out evenly.
6. Let it cook for 4-5 minutes, until the bottom is golden brown and set. Then, carefully flip the bhurji over.
7. Cook the other side for another 3-4 minutes, until it’s cooked through and golden brown. Serve immediately while it’s hot!

Expert Tips

Here are a few things I’ve learned over the years to make this bhurji extra special:

• Don’t overcrowd the pan: When frying the potatoes, make sure they have enough space to brown properly. If you overcrowd the pan, they’ll steam instead of fry.
• Low and slow: Cooking the bhurji on low-medium heat ensures that the eggs cook evenly and don’t burn.
• Gentle flip: Be gentle when flipping the bhurji! It can be a little delicate, so use a wide spatula and take your time.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Adaptation: Swap the eggs for a tofu scramble! Crumble firm or extra-firm tofu and season it with the same spices. It’s surprisingly delicious. My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Good news! This recipe is naturally gluten-free.
• Spice Level Adjustments: Want it milder? Reduce or omit the red chili powder. Craving some heat? Add a pinch of cayenne pepper or a chopped green chili.
• Festival Adaptations: During Navratri fasting, you can substitute the potatoes with sabudana (sago pearls) for a vrat-friendly version.

Serving Suggestions

Potato Egg Bhurji is fantastic on its own, but it’s even better with:

• Warm roti or paratha
• A side of fresh yogurt
• A sprinkle of extra coriander leaves
• A squeeze of lemon juice

Storage Instructions

Leftovers? Sure! Store any leftover bhurji in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

What type of potatoes work best for Potato Egg Bhurji?

Yukon Gold potatoes are my favorite because they hold their shape well, but red potatoes or russets will also work.

Can I make this ahead of time?

You can cook the potatoes ahead of time and store them in the refrigerator. But I recommend assembling and cooking the bhurji just before serving for the best flavor and texture.

How can I adjust the spice level?

Easily! Just adjust the amount of red chili powder. Start with a little and add more to taste.

What is the best way to prevent the Bhurji from sticking to the griddle?

Make sure your griddle is well-oiled and heated properly before adding the mixture. Cooking on low-medium heat also helps prevent sticking.

Can I add other vegetables to this recipe?

Absolutely! Feel free to add chopped bell peppers, peas, or onions to the potato mixture.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!