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.

Author: Rita Jamshed Kapadia

Rita Jamshed Kapadia's Mega cookbook "Parsi Cuisine Manna of the 21st Century" and individually published cookbooks of the "Parsi Cuisine" series are available on our Amazon.com Shop - https://www.amazon.com/shop/parsicuisine

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