What's This?
Serving size 4
Prep Time
Total Time


4 cup frozen shredded hash brown potatoes2 cup finely chopped baby spinach½ cup finely chopped onion1 Tbsp minced fresh ginger1 Tbsp curry powder½ tsp salt¼ cup extra virgin olive oil15 oz can chickpeas, rinsed1 cup chopped zucchini4 large eggs


1. Combine potatoes, spinach, onion, ginger, curry powder and salt in a large bowl.

2. Heat oil in a large nonstick 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.

3. 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.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 382
  • Calories from fat 180
  • Total Fat 20gm 31%
  • Sodium 562mg 23%
  • Total Carbohydrates 37gm 12%
  • Fiber 6gm 24%
  • Protein 14gm
  • Cholesterol 186mg 62%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Brunch, Gluten Free, Healthy, High Fiber, Vegetarian, Egg, Vegetable, Indian, Easy, Quick, Father's Day, Mother's Day, Bridal Shower

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