Vegan Chickpea Potato Hash

The First Time I Made Vegan Chickpea Potato Hash

I remember the first time I made Vegan Chickpea Potato Hash in my kitchen. It was one of those lazy Saturday mornings when the fridge was a bit empty, but I still wanted something delicious and satisfying. I had some potatoes, chickpeas, and bell peppers on hand, so I thought, “Why not try something new?” The combination of crispy potatoes and hearty chickpeas sounded like the perfect comfort food, and before I knew it, the Vegan Chickpea Potato Hash idea was born. As the aroma filled my kitchen, I knew this dish would be a hit.

A Simple and Delicious Creation

What I love most about Vegan Chickpea Potato Hash is how simple and quick it is to make. All I had to do was dice up some potatoes, sauté them until crispy, and then toss in chickpeas and colorful veggies. The cumin and paprika give it a smoky, savory flavor that I absolutely adore. The best part? It all comes together in one skillet, making clean-up a breeze. I like to top mine with fresh avocado slices and a sprinkle of cilantro for an extra burst of freshness. It’s now a staple in my brunch rotation.

Perfect for Any Occasion

Whether you’re making Vegan Chickpea Potato Hash for a cozy breakfast at home or serving it to friends at a weekend brunch, it never disappoints. One time, I whipped it up for a small gathering, and everyone raved about how satisfying and flavorful it was. It’s a great recipe for those mornings when you need something filling but want to keep it light and plant-based. Plus, the ingredients are so versatile! If I don’t have chickpeas, I swap them out for cannellini beans, and the result is just as tasty.

A Healthy and Satisfying Choice

Not only is Vegan Chickpea Potato Hash delicious, but it’s also packed with nutrients. Potatoes provide a good dose of fiber, while chickpeas add protein, making it a balanced meal. Whenever I’m in need of a healthy and hearty breakfast, this hash is my go-to. It’s satisfying without being too heavy, and the vibrant veggies add a pop of color and crunch that I can’t resist. If you’re looking for a simple, tasty, and nutritious dish, give Vegan Chickpea Potato Hash a try!

Chef’s Notes- Vegan Chickpea Potato Hash

• Potato Texture: For extra crispy potatoes, parboil them just until slightly tender, then make sure they’re dry before adding them to the skillet. This will prevent them from steaming and ensure they get crispy when sautéed.
• Don’t Overcrowd the Pan: To achieve perfectly crispy potatoes, ensure the skillet isn’t overcrowded. If necessary, cook the potatoes in batches to give them enough space to brown evenly.
• Cast Iron Skillet: Using a cast iron skillet is key for even heat distribution and better browning. If you don’t have one, a non-stick skillet can work, but monitor the heat carefully.
• Customize the Spices: Feel free to adjust the spice mix to your taste! Add a pinch of chili powder for more heat or smoked paprika for a deeper, smoky flavor.
• Use Leftover Potatoes: If you have leftover boiled or baked potatoes, this is a great way to use them. They’ll cook up even faster since they’re already pre-cooked.
• Add Protein: For a heartier dish, add vegan sausage crumbles or tofu. These will add more texture and protein to the hash.
• Serving Ideas: This dish pairs well with salsa, guacamole, or vegan sour cream on the side. It also makes a great filling for breakfast burritos or tacos.
• Meal Prep Friendly: Make extra and store in the fridge for up to 3 days. Reheat in a skillet to maintain the crispy texture.

Vegan Chickpea Potato Hash

5.0 from 1 vote

Get ready to elevate your brunch game with this mouthwatering Vegan Chickpea Potato Hash! Packed with crispy potatoes, hearty chickpeas, vibrant bell peppers, and creamy avocado, this dish is a flavor explosion. Perfect for a lazy weekend morning or a quick weekday breakfast, this hash is both nutritious and satisfying. You won’t believe how easy it is to make!

Course: Breakfast, Main CourseCuisine: AmericanDifficulty: Easy

Print

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

274

kcal

Total time

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Potatoes

• 1 lb russet potatoes diced into small cubes

• Seasonings

• 2 tbsp extra virgin olive oil

• 1 tsp garlic powder

• 1/2 tsp ground cumin

• 1/2 tsp smoked paprika

• Salt and black pepper to taste

• Vegetables

• 3 cloves fresh garlic minced

• 1 large bell pepper any color, chopped

• 1/2 medium red onion finely diced

• Proteins

• 1 can cannellini beans or white beans drained and rinsed (alternative to chickpeas)

• Greens

• 2 cups baby kale or arugula (alternative to spinach)

• Toppings

• Sliced jalapeno (optional)

• Fresh cilantro leaves (optional)

• Sliced avocado (optional)

• Alternative Ingredients:

• Potatoes: Sweet potatoes can be used instead of russet potatoes.

• Olive Oil: Avocado oil or coconut oil can be used as a substitute.

• Garlic Powder: Onion powder can be used if garlic powder is unavailable.

• Bell Pepper: Zucchini or mushrooms can be used as an alternative.

• Red Onion: Yellow onion or shallots can be used instead.

• Chickpeas: Cannellini beans or black beans can be used as a substitute.

• Baby Spinach: Baby kale or arugula can be used instead.

Directions

• Boil Potatoes – Bring a large pot of water to a rolling boil. Carefully add the diced potatoes and cook for about 5 minutes until slightly tender. Drain the potatoes using a colander and set them aside. Heat the olive oil in a cast iron skillet over medium-high heat. Once hot, reduce the heat to medium and add the drained potatoes. Sprinkle with garlic powder, cumin, paprika, salt, and pepper. Spread the potatoes evenly in the skillet and let them cook undisturbed for 5-7 minutes until they start to brown.
• Toss and Brown – Gently toss the potatoes to ensure even browning and spread them out again in the skillet. Allow them to cook for another 5 minutes without stirring. Add the minced garlic, chopped bell pepper, and diced red onion to the skillet. Stir occasionally and cook for about 5 minutes until the vegetables are softened.
• Incorporate Beans and Greens – Add the drained cannellini beans and baby kale to the skillet. Cook for an additional 3-4 minutes until the beans are heated through and the greens are wilted. Taste the hash and adjust the seasonings as needed with more salt and pepper.
• Serve and Garnish – When ready to serve, top the hash with sliced jalapeno, fresh cilantro leaves, and avocado slices if desired. Serve with a side of salsa for extra flavor.

Equipment

• chef’s knife
• cutting board
• cast iron skillet
• colander
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 274kcal
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 300mg
• Potassium: 900mg
• Carbohydrates: 40g
• Fiber: 8g
• Sugar: 4g
• Protein: 9g
• Vitamin A: 2000IU
• Vitamin C: 60mg
• Calcium: 100mg
• Iron: 3mg

FAQs- Vegan Chickpea Potato Hash

Can I make this ahead of time?

Yes! You can prepare the potatoes and chickpeas ahead of time and store them in the fridge. Just reheat them in a skillet before serving to crisp them back up.

Can I substitute the chickpeas with another protein?

Absolutely! You can use cannellini beans, black beans, or even tofu for a different texture and flavor.

What’s the best way to reheat leftovers?

To keep the potatoes crispy, reheat the hash in a skillet over medium heat. Avoid microwaving, as it can make the potatoes soggy.

Can I add more vegetables to the hash?

Yes! Feel free to add vegetables like zucchini, mushrooms, or even tomatoes. Just be mindful of cooking times so they don’t overcook.

How can I make the dish spicier?

To kick up the heat, add more jalapeños, sprinkle in some chili powder, or drizzle the hash with your favorite hot sauce before serving.