Advertisement

Chickpea & Potato Hash

May/June 2012

Your rating: None Average: 4.2 (35 votes)

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 & Potato Hash

5 Reviews for Chickpea & Potato Hash

09/06/2012
Anonymous
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?

lots of veggies, lots of protein
Comments
06/27/2012
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.

Flexible, easy, delicious, filling
Comments
06/06/2012
Anonymous
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!

Quick, hearty, and delicious!
Comments
05/07/2012
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.

Quick, easy, and healthy
Comments
05/06/2012
Anonymous
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.

Fairly quick, vegetarian, easily expandable
Comments (1)

No comments

Anonymous wrote 4 weeks 3 days ago

What do you think if I were

What do you think if I were to use shredded sweet potato instead of the hashbrown potatoes? I'm a big fan of sweet potatoes, but wondering if something about the hashbrown consistency makes the hash better?

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner