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  • Meal Time
  • Meal Type
  • Cuisine
  • Breakfast
  • Veg+Egg
  • Thai/Malay


  • 1 cup frozen, shredded, Hash Brown Potatoes
  • 1/2cups finely chopped, Baby Spinach
  • 1/4 cup finely chopped, Onion
  • 1 tsp minced fresh, Ginger
  • 1 tsp Curry Powder
  • ½ tsp Salt
  • 1 tbsp Extra-Virgin Olive Oil
  • 1 (15-ounce) can Chickpeas, rinsed/ 1 cup boiled, Chickpea
  • 1 /3 cup chopped, Zucchini
  • 2 small size 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.

Serving Size

1 cup Chickpea and Potato Hash