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
  • 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

  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

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
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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breakfast eggs hash beans

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