Monday, April 23, 2012

Monday Magazine Challenge: Chickpea and Potato Hash

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Whenever I open my mailbox and see a new copy of “Eating Well” magazine I get super excited.  I love the beautiful food photos and the recipes never cease to impress.  It’s also nice to know that whatever I make from the magazine will be a healthy meal for my family.  I have never made a recipe from one of their issues that I wasn’t happy with.  In this issue there were many recipes that looked tempting and I put several on my list to try, but this one for Chickpea and Potato Hash kind of jumped out at me.  It seemed relatively easy, and I had a lot of the ingredients on hand already.  So, I gave it a try for Sunday dinner.

The recipe is pretty short and simple, the only changes I made were to omit the onions and instead use Tastefully Simple’s Onion Onion.  My kids don’t really like the texture of cooked onions.  Other than that, I cooked the eggs until they were firm instead of soft, again for the kid’s sake as I couldn’t see them eating runny eggs.  The whole thing went together quickly and made a well balanced, one pot,  vegetarian meal option that my kids honestly gobbled up.  I will definitely be adding this to the rotation.

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Here is the recipe from the May/June issue of Eating Well Magazine
Serves 4
  • 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.  I cooked mine longer until the eggs were firm.

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2 comments:

  1. This looks great. Pinning it for later! Love the addition of chickpeas! I have nominated your blog for a Versatile Blogger Award, because it is so darling! If you get a chance, you can read about the award at http://womaninreallife.blogspot.ca/2012/04/awards-season.html

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    Replies
    1. Thank you for the nomination. You are so sweet and I love your blog so much!

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