Monday, February 18, 2019

MEDITERRANEAN POTATO HASH WITH ASPARAGUS, CHICKPEAS AND POACHED EGGS






MEDITERRANEAN POTATO HASH WITH ASPARAGUS, CHICKPEAS AND POACHED EGGS






Mediterranean breakfast potato hash with Asparagus, chickpeas and poached eggs on top. A flavorful and nutrition-packed meal to kick-start your day.

INGREDIENTS

·      Private Reserve extra virgin olive oil
·      1 small yellow onion, chopped
·      2 garlic cloves, chopped
·      2 russet potatoes, diced
·      Salt and pepper
·      1 cup canned chickpeas, drained and rinsed
·      1 lb baby asparagus, hard ends removed, chopped into 1/4 inch pieces
·      1 1/2 tsp ground allspice
·      1 tsp Za’atar
·      1 tsp dried oregano
·      1 tsp sweet paprika or smoked paprika
·      1 tsp coriander
·      Pinch sugar
·      4 eggs (to be poached)
·      Water
·      1 tsp White Vinegar
·      1 small red onion, finely chopped
·      2 Roma tomatoes, chopped
·      1/2 cup crumbled feta
·      1 cup chopped fresh parsley, stems removed

INSTRUCTIONS

1.  Heat 1 1/2 tbsp olive oil in a large cast-iron skillet. Turn the heat to medium-high and add the chopped onions, garlic and potatoes. Season with salt and pepper. Cook for 5-7 minutes, stirring frequently until the potatoes are tender (some of the potatoes may gain a bit of a golden crust, which is good!)
2.  Add the chickpeas, asparagus, a dash more salt and pepper and the spices. Stir to combine. Cook for another 5-7 minutes. Turn the heat to low to keep the potato hash warm; stir regularly.
3.  ………………………………………
4.  …………………………………………………..
Full instructions:Click here