What inspires you in the kitchen? Is it a certain recipe? An ingredient you find yourself drawn to at the grocery or market? A type of cooking or cuisine? Maybe even a person?

I’ve been inspired by all of these things at one time or another. A few weekends ago it was the ingredients, two of my purchases at the Indy Winter Farmers Market—the eggs from my favorite Schact Farms (where I also purchased some leaf lard that for pie crusts same weekend!) and some delicious greens from a farm that I’m embarrassed to say I don’t remember the name of.

I came home starving and ready to just throw some food together. I’d reached the point of hangry, AKA the point of no return, AKA I need food simply to fuel my body and am no longer concerned with how it tastes. This is the point at which I sometimes stand at the counter and eat dry granola from the box.

Thank God I accidentally made the best breakfast/brunch meal ever.

This is just a pile of simple and good ingredients. We’re talking greens with flavor (if you’ve only eaten iceberg lettuce or a bagged salad mix, brach out to some fresh and not bagged other greens like arugula, butterhead lettuce, or mustard greens. Mind-blowing.), earthy potatoes, spiced chickpeas, mushrooms, and peppers (leftovers in my kitchen from chickpea and roasted vegetable fajitas), all topped with bright yellow runny yolk eggs. This is delicious, easy, healthy fuel. This is what you should be stuffing into your face on a weekly basis.

Potato Chickpea Breakfast Hash
Serves one person

Ingredients
2 tablespoons olive oil
2 small/medium potatoes (not baking potato size, that’s too big), cut into 1-inch cubes
Salt and pepper
Half of this chickpea and vegetable mix
2 eggs
butter
2-3 large handfuls of greens
1/4 cup grated cheese (perhaps smoked gouda from Trader Joe’s)

I had leftovers of the chickpea and vegetable mix. If you are not in that situation, hop over to the recipe and make yourself a batch. If you’re cool with dirtying two pans, you can get to work on the potatoes at the same time.

In a skillet (I love my cast iron skillet), heat olive oil over medium heat. Put the potatoes in the skillet in one even layer, and season with salt and pepper. Let them cook for 3-5 minutes, until they start to brown. Flip them all over and cook for another 3-5 minutes, until they’re crispy and tender when you stick a fork in them. Add in the chickpea and vegetable mix and cook 2 minutes.

Put the greens on a plate. Top them with the potato mixture.

Cook your eggs. This can be done in one of two ways. I poached mine in an egg poaching pan like this. Butter each cup and cook the eggs until the whites are just hard, about 3-4 minutes. Set them on top of the potatoes on your plate. I cannot poach eggs in a pot of water. Don’t ask me how to do it.

You can also make over easy eggs. Melt maybe half a tablespoon butter in the skillet you used for the potatoes. Crack the two eggs into the skillet without breaking the yolks. Cover the skillet with a lid, preferably a clear one, so you can keep an eye on the eggs. As soon as the yolks are covered with a thin layer of solid white, remove them from the skillet with a spatula, and set them on top of the potatoes on your plate.

Sprinkle the entire breakfast hash with the grated cheese and maybe some salt and pepper. Add hot sauce if your spicy heart so desires.