Curried Chickpea Hash with Broccoli and Spinach

By KeyIngredient

Ingredients

• 3 cups frozen shredded hash brown potatoes
• 10 ounces frozen chopped spinach, thawed and pressed dry
• 1/2 cup diced red onion
• 1 tablespoon curry powder
• 2 teaspoons ground ginger
• 1 1/2 teaspoons minced garlic (about 3 cloves)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup olive oil
• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 cups finely chopped broccoli
• 4 large eggs
• Whole wheat pita bread (optional, for serving)
• Non-fat plain Greek yogurt (optional, for serving)

Details

Servings 4
Cooking time 30mins
Adapted from wellplated.com

Preparation

Step 1

Combine potatoes, spinach, onion, curry powder, ginger, salt, and cayenne in a large bowl.

Heat olive oil in a large 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.

Reduce heat to medium-low. Fold in chickpeas and broccoli, breaking up chunks of potato, until just combined. Press back into an even layer. Use a spoon to carve out 4 “wells” in the mixture. Break eggs, one at a time, into a cup or small bowl and slip one into each hole. Cover the skillet (if you do not have a lid that fits, a large sheet pan works well), and continue cooking until the eggs are set, 4 to 5 minutes for soft, runny yolks.

Serve immediately with warm pita and Greek yogurt.

wellplated.com