Dan Clapson shares a recipe for breakfast hash that uses two unusual ingredients; chickpeas and zucchini.
Chickpea Zucchini Breakfast Hash
Serves 4 | Total time: 30 min
1 tbsp canola oil
1 red onion, thinly sliced
2 red potatoes, diced and blanched
1 medium zucchini, diced
2 cups cooked chickpeas
1 tbsp maple syrup
Salt and pepper, to taste
4 tbsp whipped feta
- Heat canola oil in a medium pan on medium-high heat. Add onion to the pan and cook until softened, about 5-6 minutes.
- Next, add potatoes and zucchini to the pan and, stirring regularly, cook under potatoes are tender, approximately 8 minutes.
- Reduce to medium heat, add chickpeas and maple syrup to the pan, stir to combine and cook until chickpeas are warmed through.
- Season to taste with salt and pepper and keep warm on stove until ready to serve.
- In a separate pan, fry eggs to desired done-ness to to stop hash with.
- To serve, portion out chickpea hash evenly into 4 bowls, top each with a fried egg and a spoonful of whipped feta.
Recipe courtesy Dan Clapson.
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