Indian Spiced Hollandaise Sauce Over Mashed Potato Cakes and Eggs
A systemic problem in the Glutton house that emanates from my German heritage is having leftover mashed potatoes, as my eyes are bigger than my stomach. Consequently we are often pressed to find alternative uses for mashed potatoes.
One of our most recent experiments led to creating an Indian inspired Hollandaise sauce to drench some potato cakes and eggs as an early morning starter.
The ingredients for the Hollandaise might be close to the kitchen sink of spices, but they blend together to form a delicious creamy herbaceousness that is a great friend to eggs over-easy and mashed potato cakes.
Enjoy!
The Necessities:
- 1/2 tsp salt
- 1/4 tsp fenugreek
- 1/4 tsp mustard seed
- 1/4 tsp fennel seed
- 1/4 tsp coriander seed
- 1/8 tsp cardamom seed
- 1/4 tsp cumin
- 1/4 tsp paprika (if possible Indian)
- 1/8 tsp turmeric
- 1/4 tsp ajwain seed
- 1 celery stalk
- 1/4 – 1/3 red onion
- 1 tbsp tomato paste
- 1/2 cup Greek yogurt
- 1/4 cup water
- Pinch of Methi (fenugreek leaf)
- Pinch of garam masala
- Cayenne of chili powder
- Salt and pepper
- Leftover mashed potatoes
- Eggs
- 1 tsp butter
- Olive oil or non-stick spray
- Juice of 1/2 of a lemon (optional)
Directions:
- Toss the first 10 spices into a mortar and pestle.
- Pound the spices into oblivion or until the seeds are crushed/well broken up.
- Finely chop the celery and red onion.
- Transfer the veggies to a medium sized frying pan, drizzle with olive oil (or spray with non-stick spray), and saute over medium heat.
- Reduced heat to medium low.
- Add the spices from the mortar & pestle, stirring into to the veggies using a spatula, and allow the spices to toast for a few minutes.
- Add the tomato paste and stir until the paste coats the spice/veggie mixture. Cook for one minute or so.
- Toss in the Greek yogurt into the pan and stir until thoroughly combined with mixture.
- Stir in 1/4 cup of water, or enough to achieve desired thickness.
- Add the methi and garam masala as well as salt, pepper, cayenne/chili powder to taste.
- A squirt or two of lemon could also be added for taste.
- Preheat a large frying pan (or in this case a crepe pan) over medium heat and grease with butter. Form the potato cakes with a 1/4 measuring cup and place onto the hot pan.
- Flip the cakes when the down side is browned. Then crack a few eggs for cooking.
- How about some salt and pepper on those eggs?? Yes please.
- Flip the eggs and cook til over-easy (yolks should still be gooey).
- Plate an egg over a cake.
- Finally, lather that egg and cake up with as much of the Indian spiced Hollandaise sauce as you can handle.
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That just makes my mouth water…
Wow, Jed, well done! And to think, I’ve got some leftover potatoes in the fridge. Lucky for me, I live about a half mile an Indian/Pakistani business district. I should have no problems finding any of the spices. I’m, also, going to send the recipe to a couple friends who are going to love it. From all of us, thanks!
1/2 mile from the Indian/Pakistani district? You must have a great selection of eats to enjoy. We’re very envious! Also thanks for passing the recipe along.
Ha, I love how you always have leftover mashed potatoes and are coming up with endless new ways to use them. This looks really awesome!
What a fantastic idea – love it!
You got me with that title! How delicious does that sound! And we always have plenty of leftover mashed potato too because I’m always terrified there won’t be enough. What a great way to use up the leftovers and this looks like incredibly good comfort food. xx
Thanks Charlie and it’s good to hear that someone else shares the same paranoia as me.
Never seen anything quite like this…it looks really amazing! Delicious!
I know this is a post about food but I would like to talk basketball. Specifically? the Louisville Cardinals (my hometown team; Rick Pitino looks so awesome when he wears his white pimp suit) or the Colorado Buffs (my current town team and one that is virtually unknown in the history of the Big Dance). So anyway, do you take requests?
=)
Requests?? Request?? Where did I leave that damn Request Box? It has to be around here somewhere.
I have to say that I have mixed feeling about Pitino and his white suit. I always give props to anyone who can get away with wearing one, but there is a local weatherman in SLC that wears a white suit whenever it is going to snow. So I can’t decide whether Pitino is trying to forecast the weather or just be a “player.”
This will definitely add a lot of flavour to the normal hollandaise sauce.
This looks absolutely incredible! I’ll have to try it out… I’m wishing all the brunch places around here knew about this combination so I could try it out!
It is definitely brunch material! My wife and I are always reflecting fondly on the brunch options on the east coast and especially DC area. We have none where we are now.
Super creative recipe, Jed. Love the Indian spiced hollandaise!
Sometimes you get lucky when you dump a lot of spices into a pan.
Now this is a creative recipe for sure! I love the sauce I’m going to try it today!
Hope you liked it and had a good weekend!
Love the step by step photos for such a delicious, hearty meal!
Wow, that is quite the combination of spices – but the results look really good!
Creamy herbaceousness is always a good thing around here — the Indian spices in Hollandaise sauce is intriguing, definitely got my creative juices flowing.
Happy to provide some inspiration to you Judy!
Oh this is an amazing way to use leftover potatoes!! I’ve made potato cakes before, but this sauce and the egg …yum!! Your step by step photos just made me soo hungry!! Perfect timing for some overnight guests that will be staying with me!
Is there anything more fun that using a mortar & pestle to smash up spices? It always makes me feel so in control! Anyway, your potato cakes and the very inventive hollandaise look right up my alley. Yum!
Looks so damn tasty!
There is never left over smashed potatoes in my house! Never!!!!!
[...] with an egg over easy or poached egg and garnish with chives. [...]