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

Chickpea Vegetable Potato Hash


  • 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.


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