potatoes &""egg"

This is a perfect lunch or even breakfast dish that is very simple and satisfying. I absolutely love potatoes fried in an abundance of oil, with a splash of turmeric powder that creates a lovely yellow color. 

Ever since I can remember, I used to love fried potatoes. And who doesn't? I recall it was the most basic and yet one of the loveliest dishes - fried potatoes with add-ons such as onions and mushrooms. Personally, I would always leave the onions out but the rest makes me salivate even as I just think about it. Traditionally in Ukrainian style, potatoes would be sliced into thin ovals or circles and fried, whereas this recipe uses cubed potatoes which I believe help create a more even, beautiful roast. 

This dish is my favorite to cook for breakfast on relaxed weekend days. It combines two things that are easy to make and that give just the right amount of carbs to have a lovely start to a Saturday morning. Even though my partner still teases me for having this""lunch" dish before noon. 

Honestly, growing up in Ukraine I did not have the notion of breakfast food. In fact, everyone I knew ate whatever was available for the different meals. It was not unusual to start the day with a bowl of soup or to have eggs for dinner. It wasn't until I was a foreign exchange student in the USA at the age of 16 that I learned about mealtime food rules. 

Now as I live in Germany I face the same kind of rules, although the dishes do differ. For instance, it is not considered bad taste to have sandwiches for dinner. 

The recipe below has been my favorite go-to dish for years and also long before I went vegan. It was originally something my friend made for me and later, amazed at its simplicity and taste, I made it a staple in my home. 

Tips and notes: 

• Use unpeeled potatoes for the nice roasted skin. 
• Make sure to use enough oil to fry the potatoes, as otherwise, potatoes may start to stick to the pan. 
• Do not omit the turmeric for the lovely yellow color of the potatoes. 
• Use any vegan""egg" mix you prefer. I use Edeka's Vehappy chickpea flour-based one as there is an Edeka store near my home and it is one of the cheapest options in Berlin. In case you are not able to find a ready vegan egg mix where you live, stay tuned for a recipe on how to make one from scratch on this blog!
• Feel free to use raw onions instead of onion powder. On this blog, you will not find a single recipe with actual onions, as I simply do not like them! However, remember that if you are using onions in your recipe, then always cook them first. Once they are a bit glazed and brown on the edges continue with the rest of the recipe. 
• If you are using a chickpea flour-based "egg" mix, make sure to cook it thoroughly, as undercooked chickpea flour tastes very bitter. This is why I recommend cooking the "egg" mix-covered potatoes for 10 min on low heat with the lid on. 
• You can omit the rosemary as it is there mostly to give the dish an extra magical aroma. Alternatively, you can substitute rosemary with your dried or fresh herbs of choice. 

Potatoes & "Egg" Recipe