Black-Eyed Pea Hash (Printable version)

Hearty breakfast hash with roasted black-eyed peas, potatoes, onions, and peppers—ready in 45 minutes.

# Needed ingredients:

→ Vegetables

01 - 2 cups cooked black-eyed peas, drained and rinsed
02 - 2 medium Yukon Gold potatoes, diced
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 - 0.5 teaspoon ground cumin
10 - 0.5 teaspoon dried thyme
11 - 0.5 teaspoon salt
12 - 0.25 teaspoon black pepper
13 - 0.25 teaspoon crushed red pepper flakes, optional

→ Garnish

14 - 2 tablespoons chopped fresh parsley or green onions, optional

# 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 - In a large bowl, combine roasted potatoes, black-eyed peas, onion, bell peppers, garlic, remaining olive oil, smoked paprika, cumin, thyme, remaining salt, pepper, and red pepper flakes if using.
04 - Remove potatoes from oven. Add the vegetable and seasoning mixture to the baking sheet, tossing everything together evenly. Return to oven and roast for another 15 minutes, stirring once halfway through, until potatoes are golden and vegetables are tender.
05 - Remove from oven, garnish with chopped parsley or green onions, and serve hot.

# Expert Suggestions:

01 -
  • It comes together in under an hour and actually tastes like you spent way more time on it.
  • The roasting method means everything gets golden and slightly caramelized without any babysitting or constant stirring.
  • You can eat it hot, warm, or even at room temperature, which is clutch for meal prep or feeding people on different schedules.
02 -
  • Don't skip rinsing canned black-eyed peas—that starchy liquid is why some people think they dislike the beans, but a good rinse changes everything.
  • Cut your potatoes into roughly half-inch dice and your peppers and onion slightly larger, so everything finishes cooking at the same time instead of potatoes turning to mush while peppers stay crunchy.
03 -
  • Don't crowd the baking sheet—give the vegetables space to roast instead of steam, which makes the difference between golden and soggy.
  • Taste as you go with the salt and spices since everyone's preference is different, and remember you can always add more but you can't take it back out.
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