Potato and chickpea vegan breakfast hash that is the perfect, healthy, savory plant-based breakfast. This recipe consists of russet potatoes, sweet potatoes, chickpeas, garlic, pepper and onions. It is perfect for large crowds or Saturday morning breakfast.
Who else loves a good breakfast? The best way to start your day is with a delicious breakfast and this hash is just that. It's super simple to make and full of tasty, healthy ingredients.
Chickpeas, for example, are full of nutrients and a great source of plant-based protein. You can read more about the health benefits of chickpeas here. This recipe also contains other super healthy ingredients like sweet potato and garlic. It really is the best of both worlds, healthy and incredibly tasty.
This breakfast hash is also a great option for large crowds as it can be easily scaled up to feed a bigger group. Additionally, it is a versatile recipe as you could easily throw in your favorite veggies or different types of potatoes or beans.
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I love having this hash in a bowl topped with some hot sauce. Though, it also works perfectly in tortillas to make a delicious potato breakfast burrito. I also make these homemade whole wheat tortillas. They are free of any of the oil or preservatives that store bought tortillas have.
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Potato and Chickpea Plant-Based Breakfast Hash
Potato and chickpea breakfast hash that is the perfect, healthy, savory plant-based breakfast. This recipe consists of russet potatoes, sweet potatoes, chickpeas, garlic, pepper and onions. It's perfect for large crowds or a plant-based Saturday morning breakfast.
Ingredients
- 2 large russet potatoes
- 2 large sweet potatoes
- 1 onion
- 1 bell pepper
- 1 jalapeno optional
- 4 cups cooked chickpeas
- 2 garlic cloves
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste
- pepper to taste
Instructions
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Preheat oven to 400°F. Cover a baking sheet with parchment paper and set aside.
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Wash all potatoes.
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Chop the russet potatoes into cubes and then rinse again and dry them off. This will help to crips them up.
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Chop the sweet potatoes into cubes and then add all potatoes to a large mixing bowl. Mix in garlic powder, onion powder, parsley flakes, salt and pepper.
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Spread potatoes evenly on the baking sheet. Let cook in the oven for about 45 minutes or until the potatoes are soft.
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Meanwhile, chop onion, bell pepper, and jalapeno if desired. Add to frying pan and cook with a small amount of water or vegetable broth until soft.
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Once the potatoes are done, combine potatoes, peppers and onion, chickpeas and pressed garlic cloves to large mixing bowl. Stir everything together.
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Serve as is or put into homemade tortillas for a potato and chickpea breakfast burrito.
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