Chickpea & Potato Hash

3.9 (51)
Chickpea & Potato Hash

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.

Yield: 4 servings
Active Time: 25
Total Time: 25


  • 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


  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 Per Serving

calories 382
fat 20 g (4 g sat, 13 g mono)
cholesterol 186 mg
carbohydrates 37 g
protein 14 g
fiber 6 g
sodium 562 mg
potassium 447 mg

Nutrition Bonus Vitamin C (39% daily value), Vitamin A (36% dv), Folate (32% dv), Iron (21% dv)

Carbohydrate Serving 2

Exchanges 2 1/2 starch, 1 medium-fat, 3 fat

From EatingWell May/June 2012