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Chickpea & Potato Hash

http://www.eatingwell.com/recipes/chickpea_potato_hash.html

From EatingWell:  May/June 2012

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.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 382 Calories; 20 g Fat; 4 g Sat; 13 g Mono; 186 mg Cholesterol; 37 g Carbohydrates; 14 g Protein; 6 g Fiber; 562 mg Sodium; 447 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 medium-fat, 3 fat