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    Home » Breakfast Recipes

    Black Eyed Pea and Sweet Potato Hash

    Published: Dec 31, 2016 · Modified: Jan 26, 2018 by Richa 19 Comments

    Jump to Recipe   Print Recipe

    Bring in the new year with this plentiful 1 Pot Black eyed pea and Sweet Potato Hash with Harissa Spice. Ready in 20 minutes. Serve over toast with a creamy dressing or avocado. Vegan Gluten-free Soy-free Recipe.

    Jump to Recipe   

    Bring in the new year with this plentiful Black eyed pea and Sweet Potato Hash with Harissa Spice. Ready in 20 minutes. 1 Pot. Serve over toast with a creamy dressing or avocado. #Vegan #Glutenfree #Soyfree #Recipe #veganricha | VeganRicha.com

    2017 will be here in another day and we need some beans esp black eyed, sweet potato and spices! to bring it in. This sweet potato hash is super easy and comes together really quickly.

    Sweet potatoes are cooked with onion and garlic in a skillet, then simply spiced with harissa and smoked paprika, tossed with greens and cooked black eyed peas. Pretty, hearty and wonderful. Serve the hash as a side or over toast topped with sriracha or avocado, fill up tacos, or make a buddha bowl with cooked grains like turmeric lemon rice and a dressing or lemon juice. So many ways to eat this amazing stir fry. Use other cooked beans or lentils and other spice blends like cajun or garam masala for variation.

    For all the black eyed pea prosperity and happiness, make this Deep Dish Lasagna Pizza with Black eyed Peas and Greens, Some Black Eyed Pea and Lentil soup, a grain-free Black eyed Pea and Potato Masala Pie stuffed with broccoli and cauliflower, or a hearty black eyed pea and Pumpkin Chard Chili.


    Be safe and happy this New Years eve! 

    Bring in the new year with this plentiful Black eyed pea and Sweet Potato Hash with Harissa Spice. Ready in 20 minutes. Serve over toast with a creamy dressing or avocado. #Vegan #Glutenfree #Soyfree #Recipe #veganricha | VeganRicha.com

    Bring in the new year with this plentiful Black eyed pea and Sweet Potato Hash with Harissa Spice. Ready in 20 minutes. Serve over toast with a creamy dressing or avocado. #Vegan #Glutenfree #Soyfree #Recipe #veganricha | VeganRicha.com

    More Breakfast options from the blog here. Remind me to add a Savory breakfast category in 2017. 

    Bring in the new year with this plentiful Black eyed pea and Sweet Potato Hash with Harissa Spice. Ready in 20 minutes. Serve over toast with a creamy dressing or avocado. #Vegan #Glutenfree #Soyfree #Recipe #veganricha | VeganRicha.com

    Print Recipe
    4.84 from 6 votes

    Black Eyed Peas and Sweet Potato Hash

    Bring in the new year with this plentiful 1 Pot Black eyed pea and Sweet Potato Hash with Harissa Spice. Ready in 20 minutes. Serve over toast with a creamy dressing or avocado. Vegan Gluten-free Soy-free Recipe.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Breakfast
    Cuisine: American, Gluten-free, Soy-free, Vegan
    Servings: 4
    Calories: 142kcal
    Author: Vegan Richa

    Ingredients

    • 1 tsp oil
    • 1/2 (0.5 ) medium onion chopped
    • 3 cloves of garlic finely chopped
    • 1 sweet potato peeled and cubed small (1.5 to 2 cups cubed)
    • 1/2 (0.5 ) green bell pepper chopped small
    • 1/2 tsp (0.5 tsp) or more salt depends on if the black eyed peas are salted
    • 1/2 tsp (0.5 tsp) thyme
    • 1 tsp harissa spice blend or 2 to 3 tsp paste
    • 1.5 cups (258 g) cooked black eyed peas
    • 1.5 cup (60 g) 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

    Instructions

    • 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.
    • Add sweet potato, bell pepper, 1/4 tsp salt, thyme, harissa and toss well to coat. Cover and cook for 3 minutes.
    • 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.
    • 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.
    • 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.

    Notes

    * If using collard greens or other longer cooking greens, add collards at step 4, mix and cook until wilted, then fold in black eyed peas and continue.
    For variation: Use other cooked beans, lentils or chickpeas.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Black Eyed Peas and Sweet Potato Hash
    Amount Per Serving
    Calories 142 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Sodium 322mg14%
    Potassium 431mg12%
    Carbohydrates 24g8%
    Fiber 6g25%
    Sugar 4g4%
    Protein 6g12%
    Vitamin A 5805IU116%
    Vitamin C 17.9mg22%
    Calcium 68mg7%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Liane Blanco

      November 23, 2020 at 8:29 am

      5 stars
      I just had this for breakfast, so yummy! This is the 2nd time I’ve made it and both times the sweet potato cubes got too soft, so I think next time I’m going to cook them separately in the air fryer. All that aside, this is one of the best recipes I’ve gotten from this site. I thank you and my tummy thanks you!

      Reply
    2. Grace

      January 22, 2020 at 1:36 pm

      My daughter has A LOT of allergies. This is perfect for her besides the chili spice in the harissa spice blend. Do you think it would still taste good without that ingredient?

      Reply
      • Richa

        January 22, 2020 at 1:58 pm

        yes, use other blends that dont have chili.

        Reply
    3. Em

      January 06, 2019 at 6:50 am

      I NEVER comment on recipes but we loved this!

      Had it for breakfast over rice and tofu scramble 🙂

      Reply
      • Richa

        January 06, 2019 at 6:02 pm

        yay!

        Reply
    4. Galispa

      January 01, 2019 at 11:43 am

      5 stars
      Thanks! My husband and I really enjoyed this! I added a bit of vegetable broth instead of water and we ate it as more of a soup/stew in a bowl with homemade vegan sour cream. I loved the flavors. I’ve added it to my list of meals to make frequently.

      Reply
      • Richa

        January 01, 2019 at 11:45 am

        yumm

        Reply
    5. Neerali Parag

      December 03, 2017 at 10:10 am

      4 stars
      This was yummy with wraps as well as quinoa
      Thank you! Xx

      Reply
    6. Katherine D Emerson

      June 29, 2017 at 7:19 pm

      Do you mean 1.5 cups cooked dried black-eyed peas? If so, that would be about 1/2 dried, soaked overnight, then cooked the next day?? Thanks.

      Reply
      • Richa

        June 30, 2017 at 12:45 am

        yes 1.5 cups cooked. 1/2 cup will give about 1.25 to 1.5 cups cooked. If you use a pressure cooker or instant pot, soak for 10 minutes, then cook for 15 mins. natural release

        Reply
        • Katherine D Emerson

          June 30, 2017 at 5:31 am

          5 stars
          Thank you Richa!! I’ve printed the recipe now and will add that note to it. I’ve made this recipe before – it’s DELICIOUS!! – but had forgotten about the bean question.

          Reply
    7. Marissa

      January 10, 2017 at 1:59 pm

      5 stars
      I usually don’t like sweet potato but it’s very good in this recipe. ????

      Reply
    8. John

      January 05, 2017 at 8:52 am

      5 stars
      thank you for this delicious recipe and the idea to use beans

      I usually cook something similar with lentils or chickpeas, but the added thyme and the use of beans changes the taste quite a lot and I really liked it

      here’s the result: https://flic.kr/p/PEksAs

      (Only had jumbo beans around)

      thanks again

      Reply
    9. teresa

      January 01, 2017 at 8:37 am

      Do you know of a recipe for harrisa?
      Here in Mexico they don’t have blackeyed peas, can I use black beans instead?
      Thank you Richa.

      Reply
      • Richa

        January 01, 2017 at 5:01 pm

        Try this dry blend https://www.justapinch.com/recipes/sauce-spread/sauce-spread-seasoning-mix/dry-harissa-spice-mix.html
        and use any beans

        Reply
    10. Luci @ made by luci

      January 01, 2017 at 6:07 am

      I’ve seen so many recipes over the past few days with black eye peas it’s like the interweb KNEW i randomly picked up a tin last week! This is by far the most appealing to my tastes though. I oddly want it for breakfast!!

      Reply
    11. Edwina at Induction Cooking

      December 31, 2016 at 4:15 am

      One pot dishes are the best. I always love sweet potato in recipes and this look delicious. I’ll try making this soon. I’m thinking of using it in a buddha bowl with some quinoa and salad greens.

      Reply
      • Richa

        December 31, 2016 at 11:33 am

        That should be awesome!

        Reply

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