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
- Combine potatoes, spinach, onion, ginger, curry powder and salt in a large bowl.
- 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.
- 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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