Description

Chickpea & Potato Breakfast Hash is a vibrant and nourishing dish that transforms your mornings into a delightful experience. This hearty hash features crispy potatoes, tender chickpeas, and colorful bell peppers, all seasoned to perfection. Ideal for any occasion, from leisurely brunches to quick weekday breakfasts, it’s fully customizable to suit your preferences. Each bite promises satisfaction and a burst of flavor, making it the perfect start to your day.

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed
2 medium Yukon Gold potatoes, diced
1 cup bell peppers, chopped (mixed colors)
1 medium onion, diced
3 cloves garlic, minced
2 tbsp extra-virgin olive oil
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper to taste

Instructions

Prep your ingredients: wash and dice the potatoes into small cubes; rinse canned chickpeas; chop the onion and bell peppers.
In a large skillet over medium heat, heat olive oil. Add the diced potatoes seasoned with salt and pepper. Cook for 8–10 minutes until golden brown.
Stir in chopped onions and bell peppers; cook for another 5 minutes until softened.
Add chickpeas, minced garlic, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes until heated through.
Taste and adjust seasoning as needed. Optional: stir in chopped parsley or cilantro for added freshness.
Serve warm on plates with optional toppings like avocado slices or poached eggs.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 3g
Sodium: 350mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg

Keywords: For crispy potatoes, avoid overcrowding the pan during cooking. Swap chickpeas for black beans or add greens like spinach for extra nutrients. Leftovers can be stored in an airtight container in the fridge for up to three days.