Ingrediants
- 4 cups frozen shredded hash brown potatos
- 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
Directions
- 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.
