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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.

Course Breakfast
Cuisine American, Plant-Based, Vegan
Keyword breakfast, chickpeas, hash, healthy breakfast, potato, savory
Prep Time 15 minutes
Cook Time 45 minutes

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

  1. Preheat oven to 400°F. Cover a baking sheet with parchment paper and set aside.

  2. Wash all potatoes.

  3. Chop the russet potatoes into cubes and then rinse again and dry them off. This will help to crips them up.

  4. 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.

  5. Spread potatoes evenly on the baking sheet. Let cook in the oven for about 45 minutes or until the potatoes are soft.

  6. 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.

  7. Once the potatoes are done, combine potatoes, peppers and onion, chickpeas and pressed garlic cloves to large mixing bowl. Stir everything together.

  8. Serve as is or put into homemade tortillas for a potato and chickpea breakfast burrito.