Coronavirus disease 2019 (COVID-19): Get the latest information.

There is no panel matching the key "MicroAlert"

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

what to expect

We've taken steps at all our locations to keep you and our staff healthy and safe. Here's what to expect when you visit us.

Stay safe