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