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Chickpea & Potato Hash

September 18, 2018

Yield: 4 servings

Servings: 4

Active Time: 25 minutes

Total Time: 25 minutes

Total Time (mins): 25

Recipe Description:

The eggs cook right on top of this chickpea and potato hash—cook them a few extra minutes if you prefer hard-set eggs. Serve with warm pita bread and a cucumber salad with mint and yogurt.

Recipe Ingredients:

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

Recipe Steps:

  1. Combine potatoes, spinach, onion, ginger, curry powder and salt in a large bowl.
  2. 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.
  3. 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.

Recipe Nutrition:

Per serving: 382 calories; 20 g fat (4 g sat, 13 g mono); 186 mg cholesterol; 37 g carbohydrate; 0 g added sugars; 2 g total sugars; 14 g protein; 6 g fiber; 562 mg sodium; 447 mg potassium.

Nutrition Bonus: Vitamin C (39% daily value), Vitamin A (36% dv), Folate (32% dv), Iron (21% dv).


© Meredith Corporation. All rights reserved. Used with permission.

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