fbpx

Chickpea and Potato Hash

By July 5, 2012All About Chickpeas

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.