Curried Chickpea Hash with Broccoli and Spinach

INGREDIENTS

3 cups

frozen shredded hash brown potatoes

10 oz

frozen chopped spinach, thawed and pressed dry

1/2 cup

diced red onion

1 tbsp

curry powder

2 tsp

ground ginger

1 1/2 tsp

minced garlic (about 3 cloves)

1/2 tsp

kosher salt

1/4 tsp

cayenne pepper

1/4 cup

olive oil

1 15 ounce can

chickpeas, rinsed and drained

2 cups

finely chopped broccoli

large eggs

Whole wheat pita bread (optional, for serving)

Nonfat plain Greek yogurt (optional, for serving)