Curried Chickpea Hash with Broccoli and Spinach
Curried chickpea hash with broccoli and spinach blends eastern spices with healthy veggies and frozen hashbrowns for an easy one-pot meal.
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 375 kcal | Sugar | 2 g |
| Carbs | 38 g | Cholesterol | 186 mg |
| Protein | 14 g | Sodium | 466 mg |
| Fat | 20 g | Fiber | 6 g |
| Sugar | 2 g | ||
| Cholesterol | 186 mg | ||
| Sodium | 466 mg | ||
| Fiber | 6 g |
Prep Time: 15 min Cook Time: 15 min Total Time: 30 min
Ingredients
3 cups frozen shredded hash brown potatoes
10 ounces frozen chopped spinach thawed and pressed dry
½ cup diced red onion
1 tablespoon curry powder
2 teaspoons ground ginger
1 ½ teaspoons minced garlic about 3 cloves
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
¼ cup olive oil
1 can chickpeas (15 ounces) rinsed and drained
2 cups finely chopped broccoli
4 large eggs
Whole wheat pita bread optional, for serving
Nonfat plain Greek yogurt optional, for serving
Instructions
Combine the 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 the heat to medium-low. Fold in the 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, about 4 to 5 minutes for soft, runny yolks.
Serve immediately with warm pita and Greek yogurt.