Chickpea and Potato Hash with Cucumber, Tomato and Yogurt Salad

by Jennifer

This dinner was quick and tasty;  I adapted the hash from Eating Well.  Serve with warm pita bread or whole grain flatbread, if desired.

Chickpea and Potato Hash – Serves 4 – 6.

  • 6 cups frozen shredded hash brown potatoes
  • 5 oz. fresh baby spinach, chopped
  • 1 onion, chopped
  • 1 1/2 TBS fresh chopped ginger
  • 1 1/2 TBS curry powder
  • 3/4 tsp kosher salt
  • 1/3 cup olive oil
  • 1 15-oz. can chickpeas, rinsed and drained
  • 6 large eggs

In a large bowl toss together the frozen hash browns, spinach, onion, ginger, curry powder and salt.

Heat the oil in a 12” skillet over medium-high heat;  add the potato mixture and let cook, in one layer, for 5 minutes.

Stir in chickpeas through the top layers, then make 6 indentations for the eggs.

Crack eggs into the indentations, lower heat to medium and cover the skillet;

cook for 5 – 10 minutes, or until whites are set and yolks are the way you like them.

Cucumber, Tomato and Yogurt Salad – Serves 4.

  • 1 English cucumber, quartered lengthwise, then chopped
  • 2 tomatoes, seeded and chopped (slice in half crosswise, squeeze out seeds, then chop)
  • 1 cup plain nonfat Greek yogurt
  • 1/3 cup fresh chopped mint
  • 1/4 tsp kosher salt
  • 1/4 tsp ground cumin
  • freshly ground black pepper to taste

Combine all ingredients in a bowl;  chill until ready to serve.

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