My original plan last night was to make Roasted Sweet Potatoes with Spicy Feta Salad - one of my absolute favorites. I thought about these potatoes all day yesterday. I was so excited for it. And then I pulled the sweet potatoes out of the pantry and they were no longer cookable.
Luckily, I pulled myself together and made this curried breakfast hash. I love breakfast food (especially eggs!) but was very nervous about how curry powder would play into it. As it turns out, it all came together beautifully. I cooked it about 4 minutes longer than it says to so I could make sure the eggs were fully cooked through (personal preference), and it was wonderful. I would definitely make this again.
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.
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
15 ounces 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.