This is a traditional Jordanian/Palestinian dish, that can be eaten any time of day but is usually something you would make for dinner or brunch. Growing up, my mother would reserve this for lazy weekend days when she didn't want to cook something with meat or chicken. When my kids were growing up, this was something we made every once in a while for lunch, as a change of pace.
There are many ways of making this: some people like to cut the potatoes bigger, or cook it with out onion. Others will cook it with butter or ghee instead of olive oil. There is no fixed way of making it and like most cooking, a little experimentation with different flavors never hurts.
Some cooking tips:
If you're having people over for brunch, you can cook the potatoes and onions ahead of time and add the eggs once everyone is there, Just make sure you heat the potato and onion mixture through.
In the video I use 5 small potatoes because that's what I had on hand. The quantity is roughly equivalent to 2 medium potatoes or one large one.
There are many ways of making this: some people like to cut the potatoes bigger, or cook it with out onion. Others will cook it with butter or ghee instead of olive oil. There is no fixed way of making it and like most cooking, a little experimentation with different flavors never hurts.
Some cooking tips:
If you're having people over for brunch, you can cook the potatoes and onions ahead of time and add the eggs once everyone is there, Just make sure you heat the potato and onion mixture through.
In the video I use 5 small potatoes because that's what I had on hand. The quantity is roughly equivalent to 2 medium potatoes or one large one.
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