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Chili Garlic Potato Hash with Garbanzo Beans, Artichoke and a Fried Egg

Active Time: 15 minutes
Total Time: 25 minutes
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Why we love it:

File this awesome dinner under #putaneggonit! This wet marinade can be stored in a jar in the freezer for a year. It defrosts quickly and tastes great on fish, tofu, mushrooms, or any veggie combination. It’s the type of thing that’s easy to make a double or triple batch once and will have you praising your thoughtfulness later!


  • 3 Tablespoons Chili Powder
  • 3 Tablespoons Cider Vinegar
  • 12 Shallot
  • 4 cloves Garlic (peeled)
  • 1 Tablespoon Extra Virgin Olive Oil (for marinade)
  • 14 teaspoon Black Pepper (freshly cracked)
  • 1 teaspoon Kosher Salt (for marinade)
  • 114 teaspoons Kosher Salt (divided, for potatoes and eggs)
  • 1 pound Russet Potato (look for small ones)
  • 1 Tablespoon Canola Oil
  • 1 15-ounce can Garbanzo Beans (drained but reserve the liquid)
  • 1 15-ounce can Artichoke Hearts (halves or quarters, drained)
  • 1 Tablespoon Extra Virgin Olive Oil (for eggs)
  • 4 Eggs
  • 4 Green Onions (white and green parts thinly sliced)

Cooking Instructions


    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.


    Scrub the potatoes well and place them on a work surface. Cut them in half lengthwise, then in half 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 lined baking sheet with the Tablespoon of 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.


    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.

  • 5. EGGS

    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 on the edges and becoming golden brown and “lacy” on the edges, 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. Its fine.

  • 6. PLATING

    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.

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    The marinade is fantastic on any fish. Roast in the oven with the potato hash. We also love flaking some smoked salmon on top of the potatoes and under the egg before serving.
  • EGG:
    Fine to omit, if pescatarian consider adding fish. If not, add cauliflower florets or corn kernels, another vegetable to bulk it up. Cubed tofu would also work out beautifully.
    Add a kick of chili flake or cayenne to the marinade. Or serve with sriracha.
    Omit if allergic. Replace with black beans or pintos .
    Add chopped zucchini or green beans if you’d like something green or serve over a bed of salad mix or baby spinach.
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