Chickpea Vegetable Potato Hash

By Connie Jeon | Breakfast

Jun 14
Chickpea Vegetable

This chickpea vegetable potato hash is a twist on a classic breakfast dish adds more vegetables to your first meal of the day. Make sure you let the potatoes cook long enough in the beginning to get crispy. Zucchini carries a lot of water, which can make the potatoes soggy if not already crisped up. And we all know that the top layer of every hash brown (or hash brown-like dish) has to be crispy!

Chickpea Vegetable Potato Hash
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  • 4 cups shredded potatoes
  • 2 cups finely chopped baby spinach
  • ½ cup finely chopped onion
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. curry powder
  • ½ tsp. salt
  • ½ cup extra-virgin olive oil
  • 1 (15 oz) can chickpeas, rinsed
  • 1 cup chopped zucchini
  • 4 eggs


  • Combine potatoes, spinach, onion, ginger, curry powder, and salt in a large bowl.
  • Heat 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.
  • 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 to 5 minutes for soft-set yolks.



210 cal


42 g


10 g
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About the Author

Dr. Connie shares her expertise on lifestyle factors that can drastically improve your health. She continues to strive to maintain her health despite her Lupus diagnosis and as a result, lives a thriving life helping others do the same.