Chickpea and potato hash

I was excited when I found this recipe for chickpea and potato has for a few reasons:

• Simple
• Basic ingredients I love
• Perfect post-run nutritious, complete meal

This recipe really has it all. If you want to add cheese or substitute a spice other than curry, it would still hold up. If you don’t like a lot of curry, go with a little less than 1 tablespoon. If you like your food a little crisp (like me), add a few minutes to each step.

Serves 4

Ingredients

• 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

Directions

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.

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