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1. Peel the potatoes and grate them on the large holes of a box grater. Finely chop the green chillies, onion, red bell pepper, green bell pepper, garlic cloves, fresh coriander leaves, and spring onion.
4 piece potato,
2 piece green chilli,
1 piece onion,
0.5 piece red bell pepper,
0.5 piece green bell pepper,
0.5 cup fresh coriander leaves,
2 piece garlic clove,
2 piece spring onion
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2. Place the grated potatoes in a large bowl of cold water and swish to release excess starch. Drain in a colander, then squeeze out as much water as possible with your hands. Transfer to a clean kitchen towel and wring very firmly until the potatoes are as dry as you can get them.
4 piece potato
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3. In a large bowl combine the dried grated potatoes, chopped green chillies, half of the chopped onion, half of the chopped bell peppers, ground cumin, red chilli flakes, black pepper, and about half of the salt. Crack in the egg and mix well until everything is evenly coated and starting to stick together.
4 piece potato,
1 piece egg,
2 piece green chilli,
0.5 piece onion,
0.2 piece red bell pepper,
0.5 tsp ground cumin,
0.5 tsp red chilli flakes,
0.5 tsp black pepper,
0.5 tsp salt
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4. Heat half of the vegetable oil in a large oven-safe skillet over medium heat. Add the remaining chopped onion and bell peppers and cook, stirring, until softened and lightly caramelised, about 5 to 7 minutes. Add the chopped garlic and cook for 1 minute until fragrant, then transfer this mixture to a bowl and set aside.
0.5 piece onion,
0.2 piece red bell pepper,
0.2 piece green bell pepper,
1 tbsp vegetable oil,
2 piece garlic clove
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5. Return the skillet to medium-high heat and add the remaining vegetable oil and the butter. Once the fat is hot and shimmering, spread the potato mixture into the skillet in an even layer, pressing down firmly with a spatula to compact it. Cook without stirring until the underside is deeply golden and crisp, about 7 to 9 minutes, adjusting the heat so it sizzles but does not burn.
4 piece potato,
2 tbsp butter,
1 tbsp vegetable oil
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6. Carefully slide the hashbrown onto a large plate. Place the skillet upside down over the plate and flip to return the hashbrown to the skillet, browned side up now on top of the plate. Slide it back into the skillet uncooked side down. Cook until the second side is also golden and crisp, about 6 to 8 minutes.
4 piece potato
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7. Evenly scatter the cooked onion and bell pepper mixture over the crisp hashbrown. Sprinkle smoked paprika over the top, then cover the surface generously with cheddar cheese and mozzarella cheese. Reduce the heat to low, cover the skillet with a lid, and cook until the cheese is fully melted and gooey, about 3 to 5 minutes.
1 piece onion,
0.5 piece red bell pepper,
1.5 cup cheddar cheese,
0.5 cup mozzarella cheese,
0.5 tsp smoked paprika
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8. Remove the skillet from the heat. Sprinkle chopped fresh coriander leaves and sliced spring onion over the melted cheese. Taste a small corner and sprinkle over the remaining salt if needed. Serve the cheese chilli breakfast hashbrown skillet hot straight from the pan with lemon wedges on the side for squeezing over.
0.5 cup fresh coriander leaves,
1 tsp salt,
2 piece spring onion,
3 piece lemon wedge
By mansi