Curried Chickpea and Red Potato Hash
A versatile, quick, and healthy dish that uses up lots of odds and ends. Serve with sautéed snow peas and a glass of Sauvignon Blanc. (Recipe and Photo Credit: Kristin Camplese)
- 1 qt. of red potatoes, cut into 1/2 inch pieces
- 3 garlic scapes (could substitute with 1 or 2 chopped garlic cloves), chopped
- 4 green onions, green and white parts chopped
- 2 t fresh ginger, chopped
- 3 T olive oil
- 1 t curry powder
- 1/2 t garam masala (a spice mixture generally made of cumin, cardamom, coriander, cloves, cinnamon, pepper)
- 1/4 t turmeric
- 1 t salt
- Freshly ground pepper
- 1 can of chick peas, drained and rinsed
- 1/2 cup of water
- 2 T parsley or cilantro, chopped
- 4-6 eggs
- Heat olive oil in a large saute pan over medium heat. Saute the white part of the chopped green onions, garlic scapes, ginger, 1/2 t of curry powder, garam masala, turmeric, 1/2 t of salt, and freshly ground pepper for about five minutes.
- Add in chopped potatoes and cook for about 10-15 minutes until potatoes are beginning to brown and soften. Add more oil if the potatoes stick too much.
- Add in chick peas and 1/2 cup of water and scrape up any browned bits sticking to bottom of pan. Cover with lid and let cook about 10 more minutes until potatoes are fully cooked.
- Meanwhile, in a separate pan fry or poach eggs. (Best cooked over easy with a nice runny yolk…)
- When ready to serve, add to hash pan the additional 1/2 t of salt (or to taste), freshly ground pepper to taste, 1/2 t of curry powder, the green parts of the green onions, and 2 T of parsley or cilantro. Mix well to incorporate.
- To serve, place a fried or poached egg on top of a portion of the curried chick pea and potato hash and garnish with additional herbs or green onions.