Ingredients
- 4 cups frozen shredded hash brown potatoes from the ol’grocery store
- 2 cups finely chopped baby spinach
- ½ cup onion finely chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon curry powder
- ½ teaspoon salt
- ¼ cup extra-virgin olive oil
- 1 15- ounce can of cannellini beans rinsed
- 1 cup chopped zucchini
- 4 large eggs
Instructions
- First, we’ll round up those tater shreds,, some spinach leaves straight from Popeye’s pantry, and the onion.
- Mix in the ginger root.
- Add the zuke!
- Sprinkle in some curry powder.
- Add a pinch of salt.
- Set a skillet with the olive oil to medium-high.
- Toss in that motley crew of ingredients and give ’em a good smoosh, creating a layer as flat as a pancake (use a potato marsher).
- Let it sizzle and pop until the bottom is as golden and crispy as a freshly baked loaf of bread. Probably 5 – 10 minutes. Your call.
- Turn down the heat to medium low.
- Add the cannellini and zucchini join the party.
- Fold it al together and then smooth it all out into an even layer, like a freshly made bed (but way tastier).
- Carve out four cozy little nests in the mixture, perfect for some eggs to snuggle in. Gently slip those ovoid wonders into their new homes.
- Cover the skillet and let the magic happen for about 5 to 10 minutes, depending on how you like your eggs.
- Maybe sprinkle red pepper flakes on?
- Eat it!
Tried this recipe?Let us know how it was!
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