Chickpea & Potato Hash

Chickpea & Potato Hash

5 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  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 information

  • Per serving: 382 calories; 20 g fat(4 g sat); 7 g fiber; 37 g carbohydrates; 14 g protein; 125 mcg folate; 186 mg cholesterol; 2 g sugars; 0 g added sugars; 1761 IU vitamin A; 23 mg vitamin C; 90 mg calcium; 4 mg iron; 562 mg sodium; 441 mg potassium
  • Nutrition Bonus: Vitamin C (39% daily value), Vitamin A (36% dv), Folate (32% dv), Iron (21% dv).
  • Carbohydrate Servings: 2
  • Exchanges: 2 1/2 starch, 1 medium-fat, 3 fat

Reviews 5

September 06, 2012
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By: EatingWell User
Great hash variation My family - even my 9-year-old - loved this meal. It had great flavor (I tweaked the spices a bit, substituting cumin for curry and omitting the ginger) and was really nutritious. It just took longer to get the potatoes crispy on the bottom - maybe because my pan was too full? Pros: lots of veggies, lots of protein Cons: took longer to cook than I expected
June 27, 2012
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By: Julie Fegler
Versatile recipe! And so good! My daughter requested I make this for a second time, and we are all crazy about it! The second time I didn't have fresh spinach, so I substituted a box of frozen, chopped spinach. It goes together quickly with things I usually have around the house, and works well for breakfast or dinner. Pros: Flexible, easy, delicious, filling
June 06, 2012
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By: EatingWell User
Awesome taste and easy cleanup! My husband and i loved this! We doubled the recipe since we had the ingredients already and saved the rest for leftovers! This recipe was perfect for a weeknight as it only took about 40 mins and the cleanup was very easy! This recipe had a great european flavor and it was a nice change from our normal menu! This will be made often! Pros: Quick, hearty, and delicious! Cons: None!
May 07, 2012
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By: mallory_atkinson
Great weeknight meal I made this without the chickpeas and it was delicious. This was a great weeknight meal. I like the other reviewer's suggestion to only put in two eggs (if there are only two of you) and save the rest for leftovers. Pros: Quick, easy, and healthy
May 06, 2012
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By: EatingWell User
Dinner or brunch hit I used the ingredients as written, except adding a couple dashes cayenne pepper at the end. Delicious and filling! My husband and I set one half of the hash aside for leftovers just before you would add the eggs. We only needed two eggs for our dinner serving, and will heat up the remainder tomorrow, using two fresh eggs then. The dish could easily become a part of a good brunch with guests, just divide everything into two skillets and use four eggs per skillet. Pros: Fairly quick, vegetarian, easily expandable Cons: Filled our skillet to the brim. Need two, ideally