Chickpea & Potato Fry Up



  • 4 cups of shredded hash brown potatoes
  • 2 cups of finely chopped baby spinach
  • ½ cup of finely chopped onion
  • 1 tablespoon of minced fresh ginger
  • 1 tablespoon of curry powder
  • ½ teaspoon of salt
  • ¼ cup of extra-virgin olive oil
  • 1 15-ounce can of chickpeas, rinsed
  • 1 cup of chopped zucchini
  • 4 large eggs



  • Combine the potatoes, spinach, onion, ginger, curry powder and salt into a large bowl.
  • Heat the oil in a large nonstick skillet over medium-high heat. Then add the potato mixture and press into a layer. Cook, without stirring, until it is crispy and golden brown on the bottom, (should be about 3 to 5 minutes).
  • Reduce the heat to medium-low. Fold in the chickpeas and zucchini, breaking up chunks of potato, until well combined.
  • Press the mixture back into an even layer and carve out 4 “wells” in the mixture, like little holes.
  • Break the eggs, one at a time,  slipping one into each hole . Cover the pan and continue cooking until the eggs are set, (should be about 4 to 5 minutes for soft-set yolks).

Serve with a small green salad of 2 cups mixed greens topped with 1 1/2 teaspoons each red-wine vinegar and olive oil, and a pinch each of salt and pepper.


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