This hearty, meatless meal is a perfect candidate for “breakfast for dinner” days (or anytime your palate needs a lift). And it’s one-pan simple: the eggs cook right on top of the hash! Make it a meal by serving with warm pita bread and a cucumber salad tossed with fresh chopped mint leaves and plain yogurt.
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, 4-5 minutes for soft-set yolks or 6-8 minutes for firm.
ACTIVE: 25 minutes
TOTAL: 25 minutes
CANCER and its treatments can weaken your immune system. If your health-care team has advised you to take special food-safety precautions, cook the eggs until firm.
Nutritional Information
SERVES 4
Calories 382, Fat 20g (sat 4g), Cholesterol 186mg, Carbs 37g, Total sugars 2g (added 0g), Protein 14g, Fiber 6g, Sodium 562mg, Potassium 447mg.
PRINT RECIPE
Recipe credit: NOURISH by Eating Well Magazine. Sponsored by Taiho Oncology.
