Black-Eyed Pea Hash

The smell of smoked paprika hitting hot olive oil still takes me back to my first apartment kitchen, where I discovered that roasted black-eyed peas could transform a simple breakfast into something extraordinary. I was experimenting with leftover New Year's peas and whatever vegetables I had on hand, expecting nothing more than a serviceable meal. When that sheet pan came out of the oven, all golden and fragrant, I knew I'd stumbled onto something special that would become a regular in my rotation.

Last winter, my cousin came to visit and I threw this hash together on a snowy Sunday morning. She looked skeptical about black-eyed peas for breakfast until she took her first bite, then promptly asked for the recipe and made it for her family the next weekend. Theres something about the combination of earthy peas and sweet roasted peppers that just works.

Ingredients

• 2 cups cooked black-eyed peas: These creamy legatives bring substance and a nutty flavor that grounds the dish. Canned work perfectly, just rinse them well to remove any metallic taste.
• 2 medium Yukon Gold potatoes: Their naturally buttery texture and thin skins mean no peeling required. They hold their shape beautifully while developing crispy edges in the oven.
• 1 medium yellow onion: Becomes sweet and mellow when roasted, providing a savory backbone that ties all the vegetables together.
• 1 red bell pepper and 1 green bell pepper: The duo adds color, sweetness, and a slight crunch even after roasting. They're what makes the hash look as good as it tastes.
• 2 cloves garlic: Minced fresh garlic mellows during roasting, infusing the whole dish with its aromatic presence without overpowering.
• 2 tablespoons olive oil: Helps the vegetables develop those golden, caramelized edges that make roasted food irresistible.
• 1 teaspoon smoked paprika: This is the secret ingredient that adds a subtle smoky depth, almost as if the hash has been cooking over a fire.
• ½ teaspoon ground cumin: Earthy and warm, it complements the black-eyed peas beautifully and adds an extra layer of complexity.
• ½ teaspoon dried thyme: Brings a subtle herbal note that keeps the hash from feeling too heavy.
• ½ teaspoon salt and ¼ teaspoon black pepper: Essential for bringing all the flavors together. Adjust to your taste preferences.
• ¼ teaspoon crushed red pepper flakes: Optional, but a lovely way to add gentle warmth that wakes up the palate.
• 2 tablespoons chopped fresh parsley or green onions: A bright finish that adds color and a fresh bite to cut through the richness.

Instructions

Get your oven going:

Preheat to 425°F with the rack in the middle position. The high heat is crucial for getting those nicely roasted edges.

Start the potatoes:

Toss the diced potatoes with 1 tablespoon olive oil, half the salt, and half the pepper on a large baking sheet. Spread them out so they have room to breathe and roast for 15 minutes.

Mix everything else:

While the potatoes start their journey, combine the black-eyed peas, onion, bell peppers, garlic, remaining olive oil, and all those beautiful spices in a large bowl.

Bring it all together:

Pull the partially roasted potatoes from the oven and add the vegetable mixture to the same pan. Toss everything together until the spices are evenly distributed.

Finish roasting:

Return the pan to the oven for another 15 minutes, giving everything a stir halfway through. You're looking for golden potatoes and tender vegetables with some crispy bits.

Serve it up:

Scatter fresh parsley or green onions over the top while it's still hot. The warmth will gently wilt the herbs and release their aroma.

Save

This recipe has become my go-to when I need to feed a crowd but don't want to spend the morning at the stove. Everyone can serve themselves, and the hash stays warm enough that people can go back for seconds without me having to reheat anything.

Making It Your Own

I've learned that this hash is incredibly forgiving. Sometimes I swap in sweet potatoes for a seasonal twist, especially in fall when they're at their peak. The sweetness pairs surprisingly well with the smoky paprika and earthy cumin.

Serving Suggestions

While this hash is perfectly satisfying on its own, I love topping each portion with a fried egg. The runny yolk creates an instant sauce when mixed into the vegetables, and it turns a side dish into a complete meal.

Make-Ahead Magic

You can dice all the vegetables the night before and store them in the refrigerator. Come morning, just toss them with the oil and spices and into the oven they go. This has saved me on more than one busy weekday morning.

• The vegetables will release more moisture if cut ahead, so add an extra 5 minutes to the roasting time.
• Leftovers reheat beautifully in a skillet over medium heat, developing even more crispy edges.
• This hash freezes well for up to a month, making it perfect for meal prep.

Save

There's something deeply satisfying about a dish that's simple enough for everyday but special enough for company. This hash delivers exactly that.

Recipe FAQs

→ Can I use dried black-eyed peas instead of canned?

Yes, soak and cook dried black-eyed peas according to package directions before using. Ensure they're fully tender and drain well before adding to the hash.

→ What makes this hash different from traditional potato hash?

The addition of black-eyed peas adds protein and a creamy texture that complements the crispy potatoes, while the Southern seasoning blend of smoked paprika and cumin gives it distinctive flavor.

→ Can I prepare this ahead of time?

You can dice the vegetables and season them in advance. For best results, roast just before serving to maintain the crispy texture of the potatoes.

→ What other vegetables work well in this hash?

Sweet potatoes, diced carrots, or even corn can be added. For a spicier version, include jalapeños or increase the red pepper flakes.

→ Is this suitable for meal prep?

This hash reheats well in the oven or skillet. Store in an airtight container for up to 4 days and reheat at 350°F until warmed through.

→ Can I cook this on the stovetop instead of roasting?

Yes, cook in a large skillet over medium-high heat, stirring occasionally for 20-25 minutes until vegetables are tender and potatoes are golden.