Thanksgiving recipe: Fried Egg and Potato Cake

2 large potatoes

3 tablespoons olive oil

1 teaspoon brown mustard seeds

1 medium onion, finely chopped

2 green onions, green and white parts, sliced

1 clove garlic, crushed or minced

2 fresh green chillies, seeded and finely chopped

1/2-inch fresh ginger, grated or minced

4 large eggs, lightly beaten

1/2 teaspoon red chilli powder

1/2 teaspoon sea salt, or to taste

fresh ground black pepper to taste

small handful fresh cilantro, chopped

Cover the potatoes with water in a saucepan and boil until soft.

While the potatoes are boiling, heat 1 tablespoon of the olive oil in a small oven-safe frying pan over medium-high heat. When the oil is very hot, drop in the brown mustard seeds.

As soon as they pop, which is only a matter of a few seconds, toss in the onion, the white parts of the green onions, garlic, chiles, and ginger, and stir for 5 minutes or until the onions are golden. Remove the pan from the heat and set aside.

When the potatoes are done, drain and peel while they're still hot. Mash well in a large mixing bowl.

Pour the eggs into the potatoes and add the fried onion mixture, red chilli powder, salt and pepper, and most of the cilantro and the green parts of the green onions (set a teaspoon of each aside for garnish). Mix.

Return the frying pan to the stove and heat the remaining 2 tablespoons of olive oil over medium heat. As soon as the oil is hot, pour in the egg and potato mixture. Turn the heat down to low and cook uncovered without stirring for 15 minutes. After 10 minutes, pre-heat the broiler.

When the eggs and potatoes have cooked for 15 minutes, put the frying pan under the broiler for a minute or two or until the top has just set. Cover the frying pan with a large plate, and flip the cake over on to a plate so that the fried bottom is now on the top. Slide back into the frying pan and cook on low heat for 5 more minutes.

Slide on to a serving dish and sprinkle the remaining green onions and cilantro or parsley over top. Cut into wedges and serve hot.

Makes 2 to 4 servings