Chickpea and potato hash

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