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Curried Chickpea Hash with Broccoli and Spinach
from Well Plated

Name: Curried Chickpea Hash with Broccoli and Spinach
Prep time: 30M
Ingredients: ¼ cup olive oil; 3 cups frozen shredded hash brown potatoes; 10 ounces frozen chopped spinach, thawed and pressed dry; ½ cup diced red onion; 1 tablespoon curry powder; 2 teaspoons ground ginger; 1 ½ teaspoons minced garlic (about 3 cloves); ½ teaspoon kosher salt; ¼ teaspoon cayenne pepper; 1 (15-ounce) can chickpeas, rinsed and drained; 2 cups finely chopped broccoli; 4 large eggs; Whole wheat pita bread (optional, for serving); Non-fat plain Greek yogurt (optional, for serving)

Ingredients

You need 14 Ingredients

Non-fat plain Greek yogurt (optional, for serving)

Whole wheat pita bread (optional, for serving)

4 large eggs

2 cups finely chopped broccoli

1 (15-ounce) can chickpeas, rinsed and drained

¼ teaspoon cayenne pepper

½ teaspoon kosher salt

1 ½ teaspoons minced garlic (about 3 cloves)

2 teaspoons ground ginger

1 tablespoon curry powder

½ cup diced red onion

10 ounces frozen chopped spinach, thawed and pressed dry

3 cups frozen shredded hash brown potatoes

¼ cup olive oil

Steps

Showing 2 out of 4 Steps

Heat olive oil in a large 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.
Combine potatoes, spinach, onion, curry powder, ginger, salt, and cayenne in a large bowl.

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Well Plated