Chickpea & Potato Hash

• 분량: 4
• 활동 시간: 15 minutes
• 총 시간: 50 minutes

재료

• ¼ cup olive oil

• 4 cups frozen hash brown potatoes

• 2 cups chopped spinach

• ½ cup chopped onion

• 1 Tbsp ginger, minced

• 1 Tbsp curry powder

• 1 tsp salt

• 1 (15-oz) can chickpeas (garbanzo beans), rinsed

• 1 cup chopped zucchini

• 4 large eggs

방향

1. Heat oil in a large skillet over medium-high heat. Add the hash browns and press into a layer. Cook, without stirring, until soft (shredded potatoes cook faster than cubed).

2. Combine spinach, onion, ginger, curry powder and salt in a large bowl. Fold into potatoes and again press into a layer, cooking until potatoes are crispy and golden brown on the bottom.

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.

4. Carve out 4 "wells" in the mixture. Break eggs, one at a time, and slip one into each indentation. Cover and continue cooking until the eggs are set (4-5 minutes for soft-set yolks).