Black-Eyed Pea Hash (Printable)

Crispy roasted potatoes and tender black-eyed peas with bell peppers in smoky spices.

# What You'll Need:

→ Vegetables

01 - 2 cups cooked black-eyed peas, drained and rinsed
02 - 2 medium Yukon Gold potatoes, diced
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 cloves garlic, minced

→ Seasonings

07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

14 - 2 tablespoons chopped fresh parsley or green onions

# How to Make It:

01 - Set oven to 425°F
02 - On a large baking sheet, toss diced potatoes with 1 tablespoon olive oil, half the salt, and half the black pepper. Spread in a single layer and roast for 15 minutes.
03 - In a large bowl, combine roasted potatoes, black-eyed peas, onion, bell peppers, garlic, remaining olive oil, smoked paprika, cumin, thyme, remaining salt, pepper, and red pepper flakes. Toss until well combined.
04 - Remove baking sheet from oven and add the vegetable and seasoning mixture, tossing everything together evenly.
05 - Return to oven and roast for another 15 minutes, stirring once halfway through, until potatoes are golden and vegetables are tender.
06 - Remove from oven, garnish with chopped parsley or green onions, and serve hot.

# Expert Tips:

01 -
  • It's the kind of dish that tastes like comfort but actually gets you energized for the day ahead.
  • Everything happens on one sheet, which means less cleanup and more time enjoying your coffee.
  • The crispy-edged potatoes and tender beans create this textural magic that keeps you coming back for another bite.
02 -
  • Don't chop your vegetables too small or they'll disappear into the crevices of the sheet pan and turn into almost-chips instead of staying distinct pieces.
  • If your black-eyed peas are from a can, that rinse really matters—it's the difference between tasting like beans and tasting like a tin can.
03 -
  • Don't skip the initial roast on the potatoes alone—that 15 minutes gives them a head start so they're actually crispy and not just soft.
  • Taste and adjust your seasoning at the very end, right before the garnish, because the roasting intensifies flavors in ways you can't always predict.
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