Time: 30 minutes
Servings: 2
Ingredients:
- 30ml Extra Virgin Olive Oil (divided)
- 3 Russet Potato (medium, cut into small cubes)
- 40g Red Onion (chopped)
- 160g Chickpeas (cooked, rinsed well)
- 2g Paprika
- 2g Garlic Powder
- 3g Sea Salt
- 60g Baby Spinach (chopped)
- 2 Eggs
Directions:
- Heat 3/4 of the oil in a pan over medium heat. Add the potatoes and cook for 10 to 12 minutes, stirring occasionally, until the potatoes start to brown and soften. Add the onion and continue to cook for five to six minutes more.
- Add the chickpeas, paprika, garlic powder, and salt and continue to cook until the potatoes are tender and chickpeas are warmed through, about three to five minutes. Add the spinach and stir until wilted. Season with additional salt if needed.
- Heat the remaining oil in a second pan over medium heat. Cook the eggs to your liking. Season with additional salt to taste.
- Divide the potato hash and eggs between plates. Enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days. Cook eggs just before
serving.
Serving Size:
One serving is approximately two cups of potato hash and one egg.
More Flavour:
Add other dried herbs and spices to the potato hash to taste, like cumin,
chili powder, or oregano. Add bell pepper, jalapeno, or top with fresh herbs.
