Monday, April 23, 2012

Monday Magazine Challenge: Chickpea and Potato Hash


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.


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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Monday Magazine Challenge is a new feature we are starting. You can read more about why we’re doing it HERE. A Magazine Challenge is any recipe, craft, DIY, tip, etc. from a magazine that has inspired you. If you would like to link to your own magazine challenge, please use the linky tool below. It would be mighty kind if you’d help us spread the word by linking back to us.


  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

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


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