Friday, July 13, 2012

Eat: Chickpea & Potato Hash

I just love the word "hash." It makes my mouth water, no matter what words precede it.

Like most people, I am constantly searching for new recipes to try out. I click on random articles on Yahoo's front page, find them in the local paper, in random magazines, and from various other sources. A few weeks ago Yahoo Shine featured a story about one-skillet dinners. I'm all about easy clean up, so I clicked on through and was intrigued by the Chickpea & Potato Hash, mainly because it featured eggs.

I go through phases of being obsessed with certain foods, and my most recent love affair was eggs. So combine "eggs" with "hash" and I was sold.

Even better, the recipe was very simple to put together and took hardly any time to make or clean up. I will admit that the flavor is very distinct and kind of odd at first - chickpeas, eggs, curry, and potatoes don't often appear in combination in any of meals. Ok, they never do. But the more I ate, the more I liked it.

The bonus is that with a few substitutions, it's also pretty healthy and leftovers reheat really well (this means a lot coming from me, as I generally hate leftovers).

Chickpea & Potato Hash
from Shine Food/Eating Well Magazine

Total prep and cook time: 35 minutes, tops
Serves 4

4 cups frozen shredded hash browns
2 cups finely chopped baby spinach
1/2 cup finely chopped onion
1 tablespoon minced fresh ginger (or 1 tsp dried ginger)
1 tablespoon curry powder
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 15-ounce can of chickpeas
1 cup chopped zucchini
4 large eggs

Possible substitutions:
For a lighter version, use olive oil spray instead of 1/4 cup olive oil to sautee vegetables. That much oil is not needed and adds a lot of unnecessary calories and fat. You could also sub in egg whites instead of whole eggs

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

2. Heat oil (or spray) in large non-stick skillet over medium-high heat. Add the potato mixture and press into an even layer. Cook (do not stir!) until crispy brown on the bottom; 3-5 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.

4. Carve out 4 "wells" in the mixture. Break eggs, one at a time, into a cup and slip one into each well. Cover and continue cooking until eggs are set, 4-5 minutes for soft yolks, 10 minutes for hard yolks.

Nutrition Facts (recipe as prepared according to instructions; nutrition will vary if you use substitutions).
Per serving: 382 calories; 20 g fat (4 g sat, 13 g mono); 186 mg cholesterol; 37 g carbohydrate; 0 g added sugars; 14 g protein; 6 g fiber; 562 mg sodium; 447 mg potassium. Nutrition bonus: Vitamin C (39% daily value), Vitamin A (36% dv).

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