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)
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
Directions
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.
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