High Protein Chickpea Potato Hash Brown Recipe
High Protein Chickpea & Potato Hash Brown Recipe is a continental breakfast recipe, made by combining potatoes along with boiled chickpeas. These hash browns are dunked in beaten eggs and rolled in bread crumbs, which are then shallow fried, making them crispy on the outside and soft and smooth on the inside. Serve it for breakfast along with some hot baked beans.
High Protein Chickpea Potato Hash Brown Recipe is a twist to the classic American breakfast hash browns, made along with potatoes and protein rich kabuli chana/chickpeas.
Flavoured with just salt & pepper, a dash of butter into the mix gives it a subtle richness, adding to taste as well. Crispy on the outside and soft on the inside, these hash browns are a healthy alternative to the classic one.
Try our other Continental breakfast recipes:
6 Hash browns
- 2 Potatoes (Aloo) , boiled
- 1/2 cup Kabuli Chana (White Chickpeas)
- Salt , salt to taste
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Butter (Salted)
- 1/2 teaspoon Lemon juice
- 1 Whole Egg
- 1/2 cup Whole Wheat Bread crumbs
How to make High Protein Chickpea Potato Hash Brown Recipe
To begin making the High Protein Chickpea & Potato Hash Brown Recipe, keep the potatoes boiled and peeled and ready to use.
Wash and soak chickpeas overnight in a bowl of water. Next morning transfer the water and the chickpeas into a pressure cooker along with some salt and close the pressure cooker.
Place the pressure cooker on medium-high heat and pressure cook for 25 minutes.
Once done, turn off the flame and allow the pressure to release naturally.
Open the pressure cooker, drain off the water and transfer the chickpeas into a mixing bowl.
Into the mixing bowl with the chickpeas, add the the potatoes and mash the mixture well, to this add salt, pepper, cumin powder, butter and lemon juice.
Bring the mixture together, ensuring it is well combined.
Divide the mixture into equal portions of lemon sized balls, and flatten between your palms shaping them into tikkis, which essentially are our Chickpea & Potato Hash Browns. Set aside.
Break an egg into a bowl, whisk it well and set aside. Next place the bread crumbs in a plate.
Dip each of the hashbrowns into the egg and then roll them into the bread crumbs.
Heat a skillet with oil on medium-low flame, once hot place the hashbrowns dipped in egg and rolled in breadcrumbs on the skillet, cook for 2-3 minutes on each side, until you get a lovely brown colour.