Vegan Chickpea Potato Breakfast Hash
Make brunch at home with this Vegan Chickpea Potato Breakfast Hash - complete with crispy potatoes, chickpeas, bell peppers and avocado.
Ingredients
- 1 lb potatoes diced in small cubes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- salt & pepper to taste
- 3 cloves garlic peeled and diced
- 1 bell pepper diced
- 1/2 red onion diced
- 1 15-ounce can chickpeas drained and rinsed
- 2 handfuls baby spinach
- jalapeno, cilantro and/or avocado for topping
Instructions
- Bring a large pot of water to a boil. Carefully add diced potatoes to the water and cook for 5 minutes. Drain potatoes and set aside.
- Heat olive oil in a cast iron skillet over medium high heat. Reduce heat to medium and add potatoes to the skillet. Toss potatoes with garlic powder, cumin, paprika, salt & pepper. Spread the potatoes evenly in the skillet and do not touch them for 5-7 minutes.
- Give the potatoes a toss - they should be slightly browned - and spread them evenly in the skillet again. Do not touch them for another 5 minutes.
- Add the garlic, bell pepper and onion to the skillet, tossing regularly.
- Add the chickpeas and spinach and cook until chickpeas are heated through and spinach is wilted. Taste and adjust seasonings as needed.
- When you are ready to serve, top with jalapeno, cilantro and avocado. Serve with salsa on the side.
Calories: 274kcal, Carbohydrates: 40g, Protein: 9g, Fat: 10g, Saturated Fat: 1g, Sodium: 337mg, Potassium: 831mg, Fiber: 9g, Sugar: 3g, Iron: 3mg
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