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Make brunch at home with this Vegan Chickpea Potato Breakfast Hash – complete with crispy potatoes, chickpeas, bell peppers and avocado.

Make brunch at home with this Vegan Chickpea Potato Breakfast Hash - complete with crispy potatoes, chickpeas, bell peppers and avocado | ThisSavoryVegan.com #thissavoryvegan #vegan #veganbreakfast

I am having a serious love affair…with my cast iron skillet, that is. It is a one stop shop for meals – brown, roast, saute. It can do it all. And I love the char it gives all of my meals.

TSV TIP: Need an affordable cast iron skillet recommendation? Check out the one I have here.

This breakfast hash is one of my favorites to make in my cast iron. Your veggies get a nice brown crust, and everything gets served up in one pan.

Make brunch at home with this Vegan Chickpea Potato Breakfast Hash - complete with crispy potatoes, chickpeas, bell peppers and avocado | ThisSavoryVegan.com #thissavoryvegan #vegan #veganbreakfast

How to make Vegan Chickpea Potato Breakfast Hash

To cut down on cooking time, you will want to give your potatoes a quick boil before adding them to the skillet.

Once your potatoes and veggies are browned, add in the chickpeas and give it all a toss. Top off with fresh cilantro, jalapeno slices and lots of avocado. Serve with your favorite salsa, or ever my Vegan Jalapeno Cream Sauce.

Make brunch at home with this Vegan Chickpea Potato Breakfast Hash - complete with crispy potatoes, chickpeas, bell peppers and avocado | ThisSavoryVegan.com #thissavoryvegan #vegan #veganbreakfast

Need more recipe inspo? Check these out:

Vegan Chickpea Potato Breakfast Hash

Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Make brunch at home with this Vegan Chickpea Potato Breakfast Hash – complete with crispy potatoes, chickpeas, bell peppers and avocado. 
4.92 from 12 ratings

Ingredients

Instructions
 

  • Bring a large pot of water to a boil. Carefully add diced potatoes to the water and cook for 5 minutes. Drain potatoes and set aside. 
  • Heat olive oil in a cast iron skillet over medium high heat. Reduce heat to medium and add potatoes to the skillet. Toss potatoes with garlic powder, cumin, paprika, salt & pepper. Spread the potatoes evenly in the skillet and do not touch them for 5-7 minutes. 
  • Give the potatoes a toss – they should be slightly browned – and spread them evenly in the skillet again. Do not touch them for another 5 minutes. 
  • Add the garlic, bell pepper and onion to the skillet, tossing regularly. 
  • Add the chickpeas and spinach and cook until chickpeas are heated through and spinach is wilted. Taste and adjust seasonings as needed. 
  • When you are ready to serve, top with jalapeno, cilantro and avocado. Serve with salsa on the side. 
Calories: 274kcal, Carbohydrates: 40g, Protein: 9g, Fat: 10g
Cuisine: American
Course: Breakfast, brunch
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.

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Make brunch at home with this Vegan Chickpea Potato Breakfast Hash - complete with crispy potatoes, chickpeas, bell peppers and avocado | ThisSavoryVegan.com #thissavoryvegan #vegan #veganbreakfast