Chickpea & Potato Hash

2 min read

Chickpea & Potato Hash

This hearty, meatless meal is a perfect candidate for “breakfast for dinner” days (or anytime your palate needs a lift). And it’s one-pan simple: the eggs cook right on top of the hash! Make it a meal by serving with warm pita bread and a cucumber salad tossed with fresh chopped mint leaves and plain yogurt.


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, 4-5 minutes for soft-set yolks or 6-8 minutes for firm.

ACTIVE: 25 minutes
TOTAL: 25 minutes

CANCER and its treatments can weaken your immune system. If your health-care team has advised you to take special food-safety precautions, cook the eggs until firm.

Nutritional Information


Calories 382, Fat 20g (sat 4g), Cholesterol 186mg, Carbs 37g, Total sugars 2g (added 0g), Protein 14g, Fiber 6g, Sodium 562mg, Potassium 447mg.


Recipe credit: NOURISH by Eating Well Magazine. Sponsored by Taiho Oncology.