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?
Chickpea & Potato Hash
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.
5 Reviews for Chickpea & Potato Hash
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.
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!
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.
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.