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Chickpea & Potato Hash

  • 25 m
  • 25 m
EatingWell Test Kitchen
“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 cups frozen shredded hash brown potatoes
    • 2 cups finely chopped baby spinach
    • ½ cup finely chopped onion
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon curry powder
    • ½ teaspoon salt
    • ¼ 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.
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