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Published on January 20, 2016

Chickpea and potato hash recipe

Makes 4 servings

Ingredients

  • 4 cups frozen shredded hash brown potatoes
  • 2 cups finely chopped baby spinach
  • ½ cup finely chopped onion
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon curry powder
  • ½ teaspoon salt
  • ¼ cup extra-virgin olive oil
  • 1 15-ounce can chickpeas, rinsed
  • 1 cup chopped zucchini
  • 4 large eggs

Preparation

Combine potatoes, spinach, onion, ginger, curry powder and salt in a large bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add the potato mixture and press into a layer. Cook, without stirring, until crispy and golden brown on the bottom, 3 to 5 minutes.

Reduce heat to medium-low. Fold in chickpeas and zucchini, breaking up chunks of potato, until just combined. Press back into an even layer. Carve out 4 "wells" in the mixture. Break eggs, one at a time, into a cup and slip one into each indentation. Cover and continue cooking until the eggs are set, 4 to 5 minutes for soft-set yolks.

Nutrition analysis per serving: 382 calories, 20 grams fat, 33 grams carbohydrate, 13 grams protein, 6 grams fiber, 614 mg sodium

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