Recipe by BachFromTheDead
This is a ,albeit rather strange, awesomely delicious recipe i've adapted using sriracha, sour cream, eggs, and begedil (recipe provided below). Note: you can find sriracha in most grocery stores (safeway, winco, etc.), it is red with a green cap; and has a picture of a rooster on it.
Top Review by Bonnie G #2
Decided to make this when I was trying to find something different for breakfast and DH loves BOTH of these flavors. I LOVE the method for making the crispy onions and will be using that a lot. This went together easy, and the flavors were a nice blend. I love Siracha so knew I'd use that - even added about 1 teaspoon to the Begedil mix. Did the eggs over medium, topped with sourcream and additional Siracha. It looked really great and the flavors blended well. When I first started it was not sure but it continued to grow on me as I ate it, both DH and I enjoyed the flavor blend for something different from our regular breakfast fare
- 3 yukon gold potatoes, peeled, and smashed
- 3 eggs
- 1 tablespoon curry powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 bunch of cilantro & green onion, chopped
- 1⁄2-1 cup of crispy onion (see recipe below)
- 1⁄2 cup flour
- 6 tablespoons cornstarch
- 1 -3 cup oil
- 1 small onion, thinly sliced
- 1⁄4 cup flour
- 1 cup oil
- sour cream
- sriracha sauce (a.k.a rooster sauce)
Directions See How It's Made
- Boil the potatoes for approximately 6-12 minutes (or until soft). Meanwhile, slice the green onions/cilantro and prep the crispy onions.
- To prep the crispy onions; slice the onion very thinly (if you have a mandolin, I would reccomend using it) and coat with flour. Heat a small pan filled with the one cup of oil. Add the floured onion slices and cook until they possess a deep brown color.
- Meanwhile; heat a large pan with the 1-3 cups oil for the begedil.
- Remove the cooked potatoes fro the water once done, and place in a large mixing bowl. Smash until it holds the consistancy of mashed potatoes (chunks may be left in). Add the remaining ingredients from the "Begedil" section above, and stir until the potatoes have a slightly creamy texture.
- Drop spoonfuls of the begedil into the hot oil pan and fry until golden-brown on either side.
- Cook the eggs to your liking (over easy goes best, but if your particularly abject to such a prospect than any way but scrambled will do).
- Top with a decent dollop of sour cream and sriracha (as much as you desire).