- This easy chickpea and potato hash is full of healthy ingredients that help fight inflammation.
- It’s ready in less than 30 minutes and is made in one pan for quick cleanup.
- You can swap certain ingredients or seasonings based on what you have, and it still tastes great.
A few months ago I followed a no-sugar, anti-inflammatory EatingWell meal plan. And since then, one particular recipe has made a regular appearance in my breakfast lineup, and I can’t get enough of it. The (nearly 5-star) Chickpea & Potato Hash is a reader favorite—and for good reason.
First, it’s packed with anti-inflammatory ingredients like spinach and chickpeas. Spinach has inflammation-fighting nutrients like lutein, folate and vitamin K and the gut-friendly fiber and antioxidants in chickpeas can help lower inflammation. And unlike plain hash browns, this recipe has plenty of protein, healthy fat and fiber to keep you full and help prevent a blood sugar spike. Best of all, it comes together in less than 30 minutes—or even quicker if you prep the veggies beforehand.
To make it, combine frozen hash browns, chopped spinach and onion, and seasoning in a large bowl. The recipe calls for minced ginger, curry powder and salt, but I opted to use my go-to seasoning mix (Tony Chachere’s Creole Seasoning) instead. Drop this mixture into a preheated nonstick skillet over medium-high heat and let it crisp up in the pan, 3 to 5 minutes. Reduce the heat to medium-low, then fold in the canned chickpeas and chopped zucchini. Use a spatula to carve out 4 wells, then break an egg into each. Finally, cover the pan and cook until the eggs are set. And that’s it!
I’m a longtime hash browns fan (my go-to Waffle House order is smothered, chunked and capped), but I’ve never tried making them at home. Using preshredded frozen hash brown potatoes makes it easy, and I love that it’s a one-pan dish. Plus, the vegetables and chickpeas level up the nutrient content and make the dish more satisfying. And unlike traditional hash browns, which can leave me uncomfortably full and sleepy, I feel perfectly satiated and ready to take on the day after eating these hash browns. Each serving also feels generous, and this recipe does not skimp on flavor!
This recipe makes four servings, but since I’m just cooking for me and my husband, here’s what I’ve been doing. I prep all of the vegetables but I only cook half of the recipe. That way when I go to make it the next day, everything’s ready to go (a handy meal prep hack if I do say so myself). We usually have most of the ingredients already on hand, but in a pinch we’ve used cannellini beans in place of the chickpeas (a delicious substitution). I’ve even skipped the beans and just added more veggies to the potato mixture. Sometimes we just throw all the ingredients (minus the eggs) into the pan at the same time and it still tastes great. I particularly like the yummy crunchy caramelized bits at the bottom of the pan that really level up the flavor and texture of the dish. I like to eat it as-is, but my husband stirs in some chili-garlic paste for added flavor.
The Chickpea & Potato Hash is now part of our regular rotation of homecooked meals. Even though I was a little skeptical about adding chickpeas and zucchini to hash browns, I’m now a believer—and even prefer this meal over my tried and true Waffle House order (though I’ll still go every now and then for the vibes). If you’re looking for a healthy, satisfying one-pan breakfast that comes together in less than 30 minutes, this one is a winner in my book. I’m already looking forward to making it again this weekend!
