- This simple chickpea and potato -haash is full of healthy ingredients that help combat inflammation.
- It is finished in less than 30 minutes and is made in a pan for quick cleaning.
- You can exchange certain ingredients or spices based on what you have, and it still tastes great.
A few months ago I followed a anti -anti -inflammatory, not sugar -containing, not sugar, Eat Medical schedule. And since then, a certain recipe has appeared regularly in my breakfast line -up, and I can’t get enough of it. The (almost 5 stars) chickpea and potato haash is a favorite by the reader and that for good reason.
First, it is packed with anti -inflammatory ingredients such as spinach and chickpeas. Spinat has inflammatory nutrients such as lutein, folic acid and vitamin K, and the good -friendly fiber and antioxidants in chickpeas can lower the inflammation. And in contrast to simple hash browns, this recipe has a lot of protein, healthy fat and fiber to keep them full and prevent blood sugar tips. The best of everything is that it comes together in less than 30 minutes – or even faster if you prepare the vegetables beforehand.
To make it, combine frozen hash browns, chopped spinach and onions and spices in a large bowl. The recipe demands minced meat ginger, curry powder and salt, but instead I chose my go-to-spice mixture (Tony Chachere’s CreoLes-Spice). Let this mixture fall into a preheated non-stick pan over medium heat and let it crispy in the pan for 3 to 5 minutes. Reduce the heat to medium and fold the chickpeas in cans and chopped zucchini. Use a spatula to cut out 4 wells and then break an egg into everyone. Finally, cover the pan and cook until the eggs are set. And that’s it!
I am a long-time hash browns fan (my order from Waffel-Haus is suffocated, cut and covered), but I have never tried to do it at home. By using early frozen hash-brown potatoes, it is easy, and I think it’s great that it is a one-Pan dish. In addition, the vegetables and chickpeas rise up the nutrient content and make the court more satisfactory. And in contrast to traditional hash browns that leave me uncomfortably full and sleepy, I feel perfectly full and ready to take over the day after eating these hash browns. Each portion also feels generous and this recipe does not play in taste!
This recipe makes four portions, but since I only cook for myself and my husband, I did it here. I prepare the entire vegetables, but I only cook half of the recipe. In this way, if I manage the next day, everything is ready (a practical meal preparation hack if I say it myself). Usually we already have most of the ingredients on hand, but for the pinch we used cannellini beans instead of the chickpeas (a delicious substitution). I even skipped the beans and simply added more vegetables to the potato mixture. Sometimes we just throw all the ingredients (without the eggs) into the pan at the same time and it still tastes good. I particularly like the delicious crispy caramelized parts on the bottom of the pan, which really get the taste and texture of the court. I like to eat it like it, but my husband stirs a chili-Knokrobika paste for additional taste.
The chickpea and potato -Hash is now part of our regular rotation of homemade meals. Although I was a little skeptical of adding chickpeas and zucchini to Hash Browns, I am now a believer – and this meal even prefers this meal to my proven waffle house regulations (although I will still go because of the mood every now and then). If you are looking for a healthy, satisfactory one-Pan breakfast that comes together in less than 30 minutes, this is a winner in my book. I’m looking forward to doing it again this weekend!
