Yeralma Yumurta - Potatoes and Eggs
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
3 servings
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Calories
319 kcal
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Course
Breakfast
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Cuisine
Mediterranean
Yeralma Yumurta - Potatoes and Eggs
Description
Preparing Yeralma Yumurta involves boiling potatoes until tender and hard boiling eggs by letting them sit in hot water after boiling. Once peeled, the potatoes and eggs are mashed together with softened butter, salt, and pepper to enhance flavor and creaminess. The final garnish of dried mint and crushed red pepper adds aromatic freshness and mild heat. Serving this dish with lavash bread, tomatoes, and herbs offers a traditional way to enjoy it and adds fresh, crispy elements.
The flavor is mildly spiced with a butteriness that smooths the texture of the potatoes and eggs. The herbal mint and pepper impart gentle complexity. The dish suits casual meals or a starter in a Turkish or Middle Eastern lineup.
Potatoes can also be baked instead of boiled, rubbed with olive oil and baked until tender as an alternative. Melting the butter beforehand can assist in evenly blending it if the mixture is not warm enough. Fresh mint may replace dried mint for variation in aroma and taste.
Ingredients
- 4 medium potato
- 4 egg
- 2 tbsp butter softened
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp dried mint
- 1/2 tsp crushed red pepper
To serve:
- lavash bread
- tomato
- herbs
Instructions
- Place the potatoes in a pot, cover with water and boil until fully cooked.
- Place the eggs in a pot, cover with water. place on medium heat. Once the water starts boiling, turn the heat off. Cover the pot and let it sit for 12 minutes. You will have hard boiled eggs.
- Peel the potatoes and eggs, place them in a bowl and mash using a potato masher or a fork.
- Add in softened butter, salt and pepper and mash again.
- Serve in a bowl and top with dried mint and crushed red pepper. Serve with herbs, tomatoes and lavash bread.
Notes
- Potatoes can be baked instead of boiled by pricking with a fork, rubbing with olive oil, and baking for 40-45 minutes until tender.
- If the potato and egg mixture is not warm enough to melt butter, melt the butter separately before mixing in.
- Fresh chopped mint may be used instead of dried mint for a different flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 238mg | 79% |
| Sodium | 961mg | 40% |
| Potassium | 1254mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 32mg | 36% |
| Calcium | 126mg | 13% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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