Sweet, inviting, and made for sharing, Black Eyed Peas and Sweet Potato Hash is a vegan, vegetarian American, Gluten-free, Soy-free, Vegan breakfast made with oil, medium onion, and of garlic in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: American, Gluten-free, Soy-free, Vegan

Ingredients

  • 1 tsp oil
  • 1/2 medium onion (chopped)
  • 3 cloves of garlic (finely chopped)
  • 1 sweet potato (peeled and cubed small (1.5 to 2 cups cubed))
  • 1/2 green bell pepper (chopped small)
  • 1/2 tsp or more salt (depends on if the black eyed peas are salted)
  • 1/2 tsp thyme
  • 1 tsp harissa spice blend (or 2 to 3 tsp paste)
  • 1.5 cups cooked black eyed peas
  • 1.5 cup or more chopped baby greens (I use 1 cup chopped frozen baby spinach)
  • 1/4 to 1/2 tsp smoked paprika
  • 1 tsp olive oil
  • ground cumin (black pepper, or more harissa spice blend for garnish)
  • cilantro/scallions and lemon juice for garnish

Method

  1. Heat oil in a skillet over medium heat, Add onion and garlic and a pinch of salt and cook until translucent. 5 to 6 minutes. Stir occasionally.
  2. Add sweet potato, bell pepper, 1/4 tsp salt, thyme, harissa and toss well to coat. Cover and cook for 3 minutes.
  3. Add a splash of water (2 to 3 tbsp) and mix. Cover and cook for 8 to 10 minutes undisturbed. Stir and check if the sweet potatoes are done. Cover and cook for 2 minutes or so longer if not done.
  4. Add the black eyed peas and greens and mix well. Increase heat to medium high and cook for 2 minutes. Taste and adjust salt and heat. Add a tsp of olive oil or vegan butter, cumin, black pepper or more harissa spice blend, a dash of lemon and mix well.
  5. Take off heat. Garnish with cilantro and serve as is or with garlic bread or over toasted bread or tortillas. Or make a bowl with cooked grains, lettuce/greens and a dressing.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.