A few months ago, I committed to a no-sugar, anti-inflammatory meal plan from EatingWell, and it has truly transformed my mornings. One recipe, in particular, has become a staple in my breakfast routine: the Chickpea & Potato Hash. This isn’t just another recipe; it has nearly five stars from readers, and it’s easy to see why.
What makes this dish exceptional is its ingredient list, brimming with anti-inflammatory powerhouses like spinach and chickpeas. Spinach is rich in lutein, folate, and vitamin K, all excellent for fighting inflammation. Chickpeas offer gut-friendly fiber and antioxidants, which are vital for reducing inflammation too. Unlike traditional hash browns that leave you feeling heavy and lethargic, this hash is packed with protein, good fats, and fiber that keep you energized and satisfied without the dreaded blood sugar spikes. And the best part? You can whip it up in under 30 minutes, especially if you prep the veggies ahead of time.
Making it couldn’t be easier. Start by combining frozen hash browns, chopped spinach, onion, and your seasonings in a large bowl. The original recipe calls for minced ginger, curry powder, and salt, but I like to spice things up with my favorite seasoning mix—Tony Chachere’s Creole Seasoning. Once everything is mixed, you simply toss it into a preheated nonstick skillet over medium-high heat and let it crisp up for about 3 to 5 minutes. After that, reduce the heat to medium-low and fold in the canned chickpeas and chopped zucchini. Use a spatula to carve out four wells in the mixture, cracking an egg into each one, then cover the pan and cook until the eggs are just set. Easy peasy!
I’ve always been a fan of hash browns (smothered, chunked, and capped at Waffle House is my go-to order), but I never ventured into making them at home until now. Using pre-shredded frozen hash browns simplifies the process, and I absolutely love that this is a one-pan dish, making cleanup a breeze. Plus, the added veggies and chickpeas boost the nutritional content and make the meal more filling. Unlike traditional hash browns that often leave me feeling stuffed and tired, this dish leaves me feeling balanced and ready to conquer the day. Each serving feels generous, and the flavor is simply fantastic!
This recipe yields four servings, which is perfect, but since it’s just my husband and me, I usually prep all the veggies and cook only half. It’s a handy little meal prep hack that saves me time for the next day. We typically have most ingredients on hand, but if we’re in a pinch, we’ve been known to swap chickpeas for cannellini beans—equally delicious! I’ve even skipped the beans entirely and added extra veggies instead. Sometimes, I throw everything (minus the eggs) into the pan simultaneously, and it still turns out great. Those crunchy, caramelized bits at the bottom? Total flavor game-changer. I often enjoy it plain, but my husband loves to mix in a bit of chili-garlic paste for an extra kick.
The Chickpea & Potato Hash has officially found a permanent spot in our meal rotation. I was hesitant at first about adding chickpeas and zucchini to hash browns, but now I can confidently say it might just be my new favorite breakfast—yes, even over my beloved Waffle House routine (though I still enjoy those occasional diner vibes). If you’re in the market for a nutritious, satisfying breakfast that comes together quickly and easily in one pan, look no further. I can’t wait to make it again this weekend!
Image Source: Unsplash
