Chickpea & Potato Hash

Devi Breakfasts, Entrees

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Chickpea & Potato Hash
For a hot breakfast or even good for a dinner, this dish has an Indian flair. Can omit the eggs to make it vegan.
From www.eatingwell.com
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Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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, with out stirring, until crispy and golden brown on the bottom, 3-5 minutes.
  3. Reduce heat to medium-low. Fold in chickpeas and zucchini, breaking up chunks of potato, until just combinedl. 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, 4-5 minutes for soft-set yolks.
  4. I used the whole bag of frozen potatoes which was actually 5 cups of shredded hashbrowns. I also put 2 cups spinach and 2 cups baby kale from Costco (so convienent to use). I like ginger so I also used about 2 Tbs grated ginger. I left out the eggs, instead we poured some Wild Mushroom Gravy over the top. The family loved it. Find the Mushroom Gravy under the sauces tab.
  5. Per serving: 382 calories; 20 gram fat; 186 mg cholesterol; 14 gram protein; 6 gram fiber; 562 mg sodium