Sali Par Edu (Eggs with shredded fried potatoes)

Grated deep fried potatoes topped with eggs, sunny side up. An easy to make Parsi breakfast dish.

by Chef Dharmendar, Mocha, New Delhi

Ingredients

Method

Grate the potatoes and then partially boil.

Now deep fry them twice and add salt and pepper.

Heat oil in a pan and spread the sali.

Break the eggs on top and cook it in a salamander grill for 3 minutes.

Serve with baked beans and toast.

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From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

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