Spicy Chickpea Sweet Potato Hash Topped off with a Fried Egg

 brunch,eggs,indian,masala,sweetpotato,Mini Kolluri,chickpeas,curry,sunny side 

Being a savory brunch kinda girl, I  have often leaned on bacon, sausage and pulled pork to rescue me from depression, hangovers over just plain old hunger. So, while a salad may qualify as a perfect vegetarian brunch option for many an evolved being, I need something more robust to take the place of the piggy!

And, at least six times out of ten, my go-to bold flavor is Indian. As a wink to the countless hashes I have had all over North America and to the spices of my childhood, I present this spicy curried chickpea sweet potato hash. To feed two people,

You will need:

One large sweet potato

3/4 cup of cooked chickpeas

One pod of garlic, chopped

A few slices of onion

A generous handful of baby spinach (optional)

Half a small tomato (chopped)

A handful of chopped coriander leaves aka cilantro

A teaspoon of chili powder

3/4 teaspoon of cumin powder

3/4 teaspoon of coriander powder

salt to taste

Two eggs

Two -three tablespoons of oil

Lemon juice – one tablespoon or so

Method of preparation:

Place a skillet on a burner, pour in the oil and heat. Peel the sweet potato and cut it into cubes. Stir fry them in the hot oil. Feel free to use a lid to aid quick cooking. While the sweet potatoes cook and become crisp, add in the garlic and onion slices. Stir once in a while. Once these veggies get done, add in the spinach, tomato and the chickpeas. Change the sweet potato-chickpea ratio if you like. Season with salt, cumin and coriander powders and lime / lemon. Add in half the chili powder, mix and taste. Add more chili powder to achieve the desired level of heat.

Heat an omelette pan. Add in a tablespoon of oil. Crack two eggs and fry them.

Serve the hash warm with a nice bright egg on top!


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