Chili Garlic Potato Hash with Garbanzo Beans, Artichoke and a Fried Egg - Ends + Stems with Chef Alison

Ingredients

• 3 Tablespoons Chili Powder
• 3 Tablespoons Cider Vinegar
• 1 ⁄ 2 Shallot
• 4 cloves Garlic (peeled)
• 1 Tablespoon Extra Virgin Olive Oil (for marinade)
• 1 ⁄ 4 teaspoon Black Pepper (freshly cracked)
• 1 teaspoon Kosher Salt (for marinade)
• 1 1 ⁄ 4 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)