Curried Chickpea Broccoli Hash
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Curried Chickpea Hash with Broccoli and Spinach

Yield: 4 servings
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Curried Chickpea Hash blends Eastern-inspired spices with healthy veggies and frozen hash browns for a fast, flavorful one-pot meal.


  • 3 cups frozen shredded hash brown potatoes
  • 10 ounces frozen chopped spinach — thawed and pressed dry
  • 1/2 cup diced red onion
  • 1 tablespoon curry powder
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons minced garlic — about 3 cloves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup olive oil
  • 1 can chickpeas — (15 ounces) rinsed and drained
  • 2 cups finely chopped broccoli
  • 4 large eggs
  • Whole wheat pita bread — optional, for serving
  • Nonfat plain Greek yogurt — optional, for serving


  1. Combine the potatoes, spinach, onion, curry powder, ginger, salt, and cayenne in a large bowl.
  2. Heat olive oil in a large 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 the heat to medium low. Fold in the chickpeas and broccoli, breaking up chunks of potato, until just combined. Press back into an even layer. Use a spoon to carve out 4 “wells” in the mixture. Break eggs, one at a time, into a cup or small bowl and slip one into each hole. Cover the skillet (if you do not have a lid that fits, a large sheet pan works well), and continue cooking until the eggs are set, about 4 to 5 minutes for soft, runny yolks.
  4. Serve immediately with warm pita and Greek yogurt.
Course: Main Course
Cuisine: American, Indian
Keyword: Curried Chickpea Hash with Broccoli and Spinach, One Pot Meal

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 360, Fat: 21g, Saturated Fat: 3g, Cholesterol: 186mg, Sodium: 536mg, Carbohydrates: 32g, Fiber: 9g, Sugar: 2g, Protein: 15g

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