Vegan Chickpea & Potato Hash
This vegan chickpea hash makes a great breakfast or brunch. The high carbohydrate content will keep you going throughout the morning so you won’t be reaching for snacks before lunchtime.
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When you’re in need of a filling breakfast or brunch, a vegan hash really does hit the spot! This recipe features chickpeas, potatoes, mushrooms and red pepper but you could easily add any other ingredients that you have lying around in your fridge.
If you double the ingredients listed below, you’ll have batches of this tasty brunch to enjoy throughout the week. You can also freeze the hash to enjoy whenever you like.
What is a breakfast hash?
A breakfast hash traditionally consists of chopped meat, onion and potato and gets its name from the French word hacher, meaning ‘to chop’. It’s a dish designed to use up leftovers – what a great way to prevent food waste!
There’s no need to use a vegan meat replacement in your breakfast hash – you can make a perfectly delicious dish using plant-based ingredients. The key is to include mini cubes of potatoes to give your hash that hearty feel. Just be sure to add onion and spices for flavour.
More ideas for a breakfast hash
• Scrambled tofu and tomato
• Spinach and mushroom
• Vegan bacon and avocado
• Black beans and vegan cheese
Vegan food lends itself so well to creativity. Recipes like this don’t need to be carefully weighed and followed. Just enjoy throwing everything in a pan and see what happens!
Total Time: 1 hour
Prep Time: 10 minutes
Cook Time: 50 minutes
Calories: 532
Servings: 3
Rating:
Total Time: 1 hour
Calories: 532
Servings: 3
Ingredients
Method
Ingredients
(Servings: 3)
- 150 150 g potato, peeled and diced
- 0.66666666666667 0.66666666666667 tbsp olive oil
- 1 1 cloves of garlic, puréed
- 0.33333333333333 0.33333333333333 red pepper
- 0.33333333333333 0.33333333333333 red onion, diced
- 33.333333333333 33.333333333333 g chestnut mushrooms, sliced
- 0.33333333333333 0.33333333333333 tsp onion powder
- 1/2 tsp ground cumin
- 0.33333333333333 0.33333333333333 tsp smoked paprika
- 133.33333333333 133.33333333333 g chickpeas, drained
- 0.33333333333333 0.33333333333333 avocado, peeled and sliced
- 33.333333333333 33.333333333333 g fresh spinach
- a handful of fresh parsley, chopped
- a pinch of dried chilli flakes
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6. Add the potato to a pan of water and bring to a boil. Cook for 10-12 minutes, then drain.
- Transfer the potatoes, drizzle with one tablespoon of oil and roast for 20-25 minutes until crisp and golden.
- Next, add the remaining oil to a pan over medium heat and add the garlic, red pepper, onion, chestnut mushrooms, onion powder, cumin and paprika and sauté for 3-4 minutes.
- Then add the potato and chickpeas to the pan and sauté for a further 3-4 minutes. Finally, add the spinach and cook for 2-3 minutes until wilted.
- Top with the sliced avocado, parsley and chilli flakes to finish.
Each 505g serving provides: 23g Fat, 3.1g Saturates, 71g Carbohydrate, 12g Sugars, 20g Fibre, 17g Protein, 1g Salt.
Start off your day well with these filling vegan breakfast recipes!
