PocketAthleteJoin the waitlistBombay potato & spinach hash
- Calories
- 637
- Protein
- 22g
- Carbs
- 91g
- Fat
- 19g
Breakfast · about 22 minutes · one serving
What you need
- ·300g white potatoes
- ·150g chickpeas
- ·100g baby spinach
- ·80g onions
- ·10g ground spices (cumin, paprika, turmeric)
- ·8g garlic
- ·6g red chillies
- ·14g olive oil
Method
- 1Boil the diced potato 8 minutes — just past resisting a knife — and drain it dry in the colander for a minute.
- 2Into hot oil, and now leave it. Turning it every 30 seconds is why hash goes grey instead of golden.
- 3Once it has a crust, onion and chilli for 4 minutes, then garlic and spices for one.
- 4Chickpeas through, spinach on top, lid on for a minute to wilt it.
Boiling first is what gets you fluffy inside and crisp outside. Raw potato in a pan gives you neither.
Worth knowing: Boiling first is what gets you fluffy inside and crisp outside. Raw potato in a pan gives you neither.
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