Chickpea and Potato Hash

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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.

Chickpea and Potato Hash
photographer: Peter Ardito
Nutritionist Tested & Approved

Time: 25 minutes

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

Directions
  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.


Nutritional Facts

Servings
4
Calories
382
Carbohydrates
37 g
Fat
20 g
Saturated Fat
4 g
Protein
14 g
Cholesterol
186 mg
Dietary Fiber
6 g
Potassium
447 mg
Sodium
562 mg
Yield
4 servings
Exchanges
2 1/2 starch
1 medium-fat
3 fat
Vitamin C
39% daily value
Vitamin A
36% dv
Folate
32% dv
Iron
21% dv

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