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    Vegan Chickpea Potato Breakfast Hash

    February 12, 2019 By Rene 19 Comments

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

    Jump to Recipe
    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:

    • Hash Brown Breakfast Bagel with Vegan Sriracha Mayo
    • Zucchini Potato Hash Browns
    • Vegan Pesto & Egg Breakfast Sandwiches
    • Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch
    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
    Print Pin
    4.91 from 11 votes

    Vegan Chickpea Potato Breakfast Hash

    Make brunch at home with this Vegan Chickpea Potato Breakfast Hash - complete with crispy potatoes, chickpeas, bell peppers and avocado. 
    Course Breakfast, brunch
    Cuisine American
    Keyword brunch, chickpeas, potatoes, skillet
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 4
    Calories 274kcal

    Ingredients

    • 1 lb potatoes diced in small cubes
    • 2 tablespoon olive oil
    • 1 teaspoon garlic powder
    • ½ teaspoon cumin
    • ½ teaspoon paprika
    • salt & pepper to taste
    • 3 cloves garlic peeled and diced
    • 1 bell pepper diced
    • ½ red onion diced
    • 1 15-ounce can chickpeas drained and rinsed
    • 2 handfuls baby spinach
    • jalapeno, cilantro and/or avocado for topping

    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. 

    Nutrition

    Calories: 274kcal | Carbohydrates: 40g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 337mg | Potassium: 831mg | Fiber: 9g | Sugar: 3g | Iron: 3mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    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
    « Weekly Vegan Dinner Plan #50
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    Reader Interactions

    Comments

    1. sue jaymes

      January 04, 2021 at 11:57 pm

      4 stars
      Do you happen to have the nutritonal value of this please? Thank y ou

      Reply
    2. Sophia

      November 09, 2020 at 11:34 am

      5 stars
      I made this for breakfast and It tasted so good!!! I added vegan gravy over it and it was amazing!

      Reply
      • Rene

        November 11, 2020 at 10:18 am

        Ummmmm...vegan gravy on this?!? Sounds amazing! So glad you liked it!

        Reply
    3. Dee

      October 18, 2020 at 10:04 pm

      5 stars
      Followed the recipe the teeth and it was absolutely delicious. The only criticism I could find would be boiling or cooking the chickpeas on their own for a bit to soften them a bit more, but that's my preference.

      Such a simple recipe, easy to variate, I'm sure - thank you!

      Reply
      • Rene

        October 20, 2020 at 10:22 am

        Yay! So glad you liked it!

        Reply
    4. Kara Syreini

      September 01, 2020 at 2:20 pm

      Are those black things mushrooms?

      Reply
      • Rene

        September 01, 2020 at 7:06 pm

        Nope - purple potatoes 😉

        Reply
    5. Leslie

      June 09, 2020 at 3:05 pm

      Looks like mushrooms are included, looks fantastic!

      Reply
    6. Aashish Patel

      December 22, 2019 at 10:01 am

      5 stars
      Love this wholesome recipe! Added added dried cumin and dried cilantro powder, a hint of turmeric. Thank you. Paired the lid vegan vegan tofu scramble.

      Reply
      • Rene

        December 28, 2019 at 7:37 am

        Yum, those all sound like perfect additions! So glad you liked it!

        Reply
    7. Shelley Levine

      December 09, 2019 at 4:56 am

      5 stars
      This was fabulous and I too will be post a photo on IG. I think I would make it again with my own cooked chickpeas as I like them a bit softer than the canned chickpeas. I agree that the lime squeeze was a good addition. I also made a quick sauce using Trader Joe’s salsa verde mixed with a little vegan cream cheese....

      Reply
    8. Kelsie

      May 31, 2019 at 8:53 am

      This is such a fun and unique breakfast idea! My family loved it.

      Reply
      • Rene

        June 02, 2019 at 2:37 pm

        Awesome! Glad it was a hit!

        Reply
    9. Irina Lesan

      May 22, 2019 at 8:08 am

      5 stars
      This dish is amazing! I'll be posting a pic on my IG and tagging you. Wow! So much flavor! I added lime to give it that extra zest ? this is my first week going vegan and largely in part to your recipes is the reason why I continu to love every meal to the fullest! I truly do not miss meat or dairy and can't believe I didnt do this sooner! Thank you so much! @yurilover

      Reply
      • Rene

        May 24, 2019 at 7:22 am

        Hi Irina! That is so sweet and congrats on this new adventure! Keep it up - and keep taking pics...I love seeing them!

        Reply
    10. Kelly

      August 25, 2019 at 9:53 am

      Have you ever made this with the packaged hash browns from the frozen food section?

      Reply
    11. Rene

      August 29, 2019 at 10:28 am

      I haven't, but you can never go wrong with the pre-made hash browns...I love those!

      Reply

    Trackbacks

    1. Vegan Chickpea Potato Breakfast Hash – Recipes Food says:
      May 4, 2019 at 11:29 pm

      […] For Link Full   >>>>  Recipes […]

      Reply
    2. Loaded Vegan Taco Fries - My WordPress Website says:
      March 19, 2019 at 11:00 am

      […] and jalapeño slices. Perfect for brunch at home! ✨ Get the full recipe on the blog. http://www.thissavoryveg… ✨ #thissavoryvegan […]

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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