2 tablespoons vegetable or peanut oil, plus more for frying eggs
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1/2 a serrano pepper, sliced thin (optional; we like it spicy!)
2 medium waxy potatoes (about 1 lb)
1 1/2 cups cauliflower florets
1 1/2 teaspoons curry powder
Salt to taste
2 tablespoons fresh chopped cilantro, for serving
2 tablespoons Red Duck Curry Ketchup, for serving
Additional serrano slices, for serving (optional)
Plenty of naan, for serving
In a medium skillet over medium-high heat, heat up 2 tablespoons of the oil and add garlic, ginger, and serrano pepper. Cook, stirring, until fragrant, 30 seconds or so.
Add the potatoes and cauliflower and fry, stirring occasionally. When the pan gets dry, add a little (1/4 cup or so) water and cover. Continue cooking, stirring occasionally and adding more water as needed, until vegetables are cooked through and brown/crispy. Season with salt.
Remove hash from heat and fry (or poach) two eggs using your favorite method. Transfer atop hash, sprinkle a little more salt on the eggs, and serve immediately topped with cilantro and/or serrano slices, with plenty of Red Duck Curry Ketchup and naan on the side.