Black-Eyed Pea Hash (Printable)

Hearty breakfast hash with roasted black-eyed peas, tender potatoes, and seasoned vegetables.

# What You'll Need:

→ Vegetables

01 - 2 cups cooked black-eyed peas, drained and rinsed
02 - 2 medium Yukon Gold potatoes, diced (approximately 2 cups)
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 cloves garlic, minced

→ Seasonings

07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional

→ Garnish

14 - 2 tablespoons chopped fresh parsley or green onions

# How to Make It:

01 - Preheat oven to 425°F.
02 - On a large baking sheet, toss diced potatoes with 1 tablespoon olive oil, half the salt, and half the black pepper. Spread in a single layer and roast for 15 minutes.
03 - While potatoes roast, in a large bowl, combine black-eyed peas, onion, bell peppers, garlic, remaining olive oil, smoked paprika, cumin, thyme, remaining salt, pepper, and red pepper flakes if using.
04 - After 15 minutes, remove potatoes from oven. Add the vegetable and seasoning mixture to the baking sheet, tossing everything together evenly.
05 - Return to oven and roast for another 15 minutes, stirring once halfway through, until potatoes are golden and vegetables are tender.
06 - Remove from oven, garnish with chopped parsley or green onions, and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you fussed way more than you actually did.
  • Works perfectly as a hearty side, a vegetarian main, or the base for basically any protein you want to throw on top.
  • The smoked paprika gives it that depth that makes people ask what your secret ingredient is.
02 -
  • Don't skip the initial 15-minute roast for just the potatoes; they need a head start to actually get golden, and mixing them with everything else right away keeps them too crowded to caramelize.
  • If your potatoes are still hard after the second roast, pop the whole sheet back in for another five minutes rather than cranking the heat higher, which will just burn your peppers while potatoes stay firm.
03 -
  • Spread everything in a single layer without crowding so you actually get roasting instead of steaming, and check after 12 minutes to see if you need to stir earlier than the recipe says.
  • The difference between this hash being good and this hash being incredible is letting it sit undisturbed for the first few minutes after you add it to the hot pan so the bottom gets a proper crust.
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