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Masala Breakfast Hash & Eggs

Servings: 4-6
Prep Time: 15 Min.
Cook Time: 45 Min.
Difficulty: Medium

The intensely full flavors of garam masala seasoning is a great addition to classic breakfast potatoes.  Add some vegetables, sunny side up eggs and naan bread for a perfect vegetarian breakfast.  Using a NUCU Gold Coated Sheet Pan makes this recipe a breeze to make and clean up.  


  • ½ cup Plain yogurt
  • 1 Tbsp. Olive oil
  • 2 cloves Garlic, minced
  • 2 Tbsp. Garam masala seasoning
  • ½ tsp. Smoked paprika
  • ½ tsp. Ground turmeric
  • 1 tsp. Kosher salt
  • ½ tsp. Fresh ground black pepper
  • 4 cups Small red and or yellow potatoes, quartered
  • 2 cups Sweet potato, cubed
  • 1 small Yellow onion, diced
  • 8 small Sweet peppers, sliced
  • 6 lg. Eggs
  • 2 Tbsp. Fresh parsley, chopped salt & pepper to taste Sriracha hot sauce to taste (optional)



Pre-heat oven to 425 degrees. In a large bowl, combine yogurt, oil, garlic, Garam masala, paprika, tumeric, salt and pepper. Stir to combine. Refrigerate for 1 hour to let flavors develop.


In a large bowl, combine prepared yogurt mixture, potatoes, onion and sweet peppers. Toss to coat. Transfer mixture to a large NUCU Gold Coated Sheet Pan. Roast potato mixture for 45 minutes, turning mixture with a non-metal spatula half way through cooking process. Remove pan from oven. Stir mixture again.


Using the bottom of a drinking glass, make 6 round wells in the roasted potato mixture. Crack each egg into the wells. Return the pan to oven.


Bake an additional 10-12 minutes or until whites are set, but yolks are still soft. Remove pan from oven. Sprinkle with chopped parsley and serve.


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