Chili Garlic Potato Hash with Garbanzo Beans, Artichoke + Fried Egg
Why we love it:
- 1 15-ounce can Garbanzo Beans (drained but reserve the liquid)
- 3 Tablespoons Chili Powder
- 3 Tablespoons Cider Vinegar
- 1⁄2 Shallot
- 4 cloves Garlic (peeled)
- 1 Tablespoon Extra Virgin Olive Oil (for marinade)
- 1 teaspoon Kosher Salt (for marinade)
- 1⁄4 teaspoon Black Pepper (freshly cracked)
- 1 pound Russet Potato (look for small ones)
- 1 Tablespoon Canola Oil
- 11⁄4 teaspoons Kosher Salt (divided, for potatoes and eggs)
- 1 15-ounce can Artichoke Hearts (halves or quarters, drained)
- 1 Tablespoon Extra Virgin Olive Oil (for eggs)
- 4 Eggs
- Basil (fresh, for garnish)
1. PREHEAT THE OVEN TO 425.
Drain the garbanzo beans and keep the liquid.
Combine all of the marinade ingredients in a blender, bullet blender, or even a food processor. Pulse until its mostly smooth. Add the garbanzo bean liquid and pulse to combine (if not using garbanzo beans, don't use the canned liquid, just add about a ¼ cup of water to the marinade ingredients to get them to blend).
Scrub the potatoes well and place them on a work surface. Cut them in ½ lengthwise, then in ½ again making 4 pieces. Turn them 90 degrees and slice across the sticks you’ve just made turning the potatoes into thin triangular wedges. Aim for about ¼” thick.
Toss the cut potatoes on a lined baking sheet with the canola oil and 1 teaspoon of the salt. Once evenly coated, spread them evenly out on the sheet. Place in the bottom third of the oven and roast for 8 minutes.
4. ARTICHOKE AND GARBANZO BEANS
Toss the artichoke and garbanzos in a large bowl and add the marinade. After the potatoes have cooked for 8 minutes, scrape them into the bowl and carefully turn to coat well. Scrape everything back onto the baking sheet and return pan to the oven for another 9 - 10 minutes or until the potatoes are completely tender.
Meanwhile, fry the eggs. You can do these separately or together depending on your preference for repeating the process and if you have a non-stick egg pan big enough for all 4 at once. Heat your non-stick egg pan over medium high heat.
Add the extra virgin olive oil (you have 1 Tablespoon for 4 eggs, so either add it all for 4 at once, or a quarter of it if doing one at a time) and heat until its shimmery. Crack the egg(s) into the pan and let it begin to sizzle. Sprinkle with a pinch of the remaining salt.
When the whites are mostly set and the edges are becoming golden brown and “lacy”, tilt the pan and use a spoon to ladle the hot olive oil up on top of the yolk to cook it. Repeat this a few times until the egg yolk it set and the whites are done to your preference. If you prefer the eggs more well done, you can cover the pan and turn off the heat, let them rest for 1 - 2 minutes.
If necessary, repeat with the other eggs. Hold the cooked ones off to the side on a plate. They’ll cool down a bit but unless you want to serve everyone one at a time (which is a good idea too), they just will be cooler. It's fine.
Serve a bed of chili marinated potato hash in a large shallow bowl. Slide an egg on top of each. Garnish with large torn leaves of basil.