Reconnect with Food by Rabia Rashad

Learn how our food creator from Europe creates a starch and carbohydrate rich potato-based savoury suhoor and iftar this Ramadan.

Suhoor: Potato Hash


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • (550g) 2 large potatoes peeled and cut into ½ inch cubes
  • 1 small onion diced
  • 1 small red bell pepper, diced
  • 2 teaspoon spring onion, chopped
  • Salt and pepper to taste
  • Dried thymes as needed
  • 1 tablespoon crumbly cheese
  • 2 eggs


  • Preheat oil in a large nonstick skillet over medium heat.
  • Add potatoes, season with salt and black pepper, toss to coat with oil
  • Place a lid on the pan and allow the potatoes to cook covered for 10 minutes.
  • Remove the lid and increase the heat to medium high.
  • Add butter, onion and bell pepper.
  • Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.
  • Season with cumin and thymes.
  • Make two holes to poach 2 eggs and add some crumbly cheese.
  • Sprinkle some dried thyme leaves.
  • Cover with for a few minutes just enough to cook the eggs.
  • Top with spring onions.Serve immediately. Enjoy!

Potato and egg on a skillet

Iftar: Cheesy Chicken and Potato Bake with White Sauce


  • (324 gram) 2 chicken breasts, cut in small dices
  • (600 gram) 2-3 large potatoes, cut in half inch thick slices
  • 1 teaspoon dried thyme
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red chili powder
  • 1 tablespoon olive oil
  • 1 tablespoon of vegetable oil
  • 1 small onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 2 tablespoons of tomato sauce or tomato paste
  • (45 gram) 1 tbsp of butter
  • 1 tablespoon flour
  • 400 milliliter milk
  • 1/2 teaspoon dried oregano leaves
  • Dried basil leaves for topping
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup cheddar cheese, shredded


Baked Potatoes

  • Preheat the oven to 330°F/165°C.
  • Add the potatoes in an oven tray. Season them with dried thyme, salt, pepper, paprika powder and 1 tablespoon of olive oil. Make sure all of them are covered with spices and oil.
  • Roast them for the next 20-30 minutes.


  • Heat a tablespoon of oil in a skillet over medium heat.
  • Add onions and chicken and cook it for 6-7 minutes.
  • Season with cumin powder, garlic powder, red chilli powder, salt.
  • Stir well until well combined then add diced bell pepper.
  • Add the tomato sauce, stir, and leave it on heat for 2 more minutes.

White Sauce

  • Melt the butter in a skillet.
  • Slowly add the flour, while vigorously whisking, so it can be absorbed into the butter.
  • Gradually pour the milk and keep whisking until the sauce becomes smooth and thick.
  • Season with salt, black pepper and dried oregano, and turn off the heat.


  • Transfer roasted potatoes in a large casserole.
  • Top them with the cooked chicken.
  • Pour the sauce over the chicken.
  • Sprinkle grated mozzarella and cheddar cheese.
  • Top with dried basil leaves.
  • Slide the tray into the oven for the next 10-15 minutes or until the cheese is golden and bubbly.

Serve and enjoy!