Sweet Potato Onion Chickpea Hash

5 Nov

Late weekend mornings mean putting a little extra effort into the first meal of the day, even if that’s at 11am. The week days fly by so quickly, that breakfast, even when switched up regularly, can become dull. But when free time abounds and creativity awakens on a weekend, the fun can begin!

This brunch dish takes a bit of prep time, but is SO worth it. I altered a recipe from The Kitchn to be vegetarian, and it almost tastes like Thanksgiving in a bowl. I’m serious. I’m not sure how – sweet potatoes, eggs and chickpeas have never seen our Thanksgiving dinner table – but the flavors were still there! Maybe it was the rosemary and garlic that I used.

Sweet Potato Onion Chickpea Hash

So happy together!

Regardless, get this hash started, sip lazily on your coffee, relax in your pj’s and fuzzy socks, and enjoy your weekend morning. Besides, this dish is so big that you can either feed the whole family, and make them all happy, or save the hash for a quick weekday meal later on. Here’s to versatility and health at the same time!

Sweet Potato Onion Chickpea Hash, adapted from The Kitchn

Serves 4-6

  • 1 tbsp butter
  • 2 large onions
  • sea salt
  • 2 huge sweet potatoes, or 3 medium-sized ones
  • 5 cloves garlic, minced
  • 1/2 tsp dried rosemary, crushed up
  • 1 can chickpeas, rinsed and drained
  • 3 tbsp olive oil
  • 1 tbsp each sea salt and freshly ground black pepper
  • 1-2 eggs per person (optional)

Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil, grease, and set aside.

In an oven-proof or cast iron skillet, heat butter over medium-heat on the stove.

Roughly chop onions and add to the buttered skillet. Sprinkle with salt and reduce heat just a bit. Set a timer for 30 minutes, and stir occasionally.

In the meantime, peel and chop the potatoes evenly into 1/2″ cubes. Transfer to a large mixing bowl. Add the minced garlic, crushed rosemary, and drained chickpeas. Stir together.

Once the onions are caramelized, add them to the bowl and stir again. Spread the mix onto the prepared baking sheet and bake in the oven for 30 minutes.

Sweet Potato Onion Chickpea Hash

Here’s where you can either let the hash cool off and store for leftovers, or…

Reduce oven temperature to 425. Transfer as much hash as you want to eat back into that oven-proof skillet, or into a large glass baking dish. Make wells in the potato mixture and crack in as many eggs as desired. Sprinkle with salt and pepper to taste.

Bake in the oven for 10-15 minutes. 10 minutes for a runny yolk, 15 for a harder yolk.

Remove from the oven, serve in bowls, and enjoy! Take comfort in this hot, savory dish.

Sweet Potato Onion Chickpea Hash

I’m of the school of thought that says most things can be made better with an egg.


5 Responses to “Sweet Potato Onion Chickpea Hash”

  1. Sonja Bauer (@BauerNo2) November 5, 2013 at 9:42 pm #

    Oh. My. GOOD! This stuff is freaking awesome! (Minded you bring a bunch of mints with you if you eat it at work).

    • xtinaluvspink November 5, 2013 at 9:43 pm #

      Thanks! I know we both like it garlicky, though.

  2. The Food Hunter April 15, 2015 at 11:26 am #

    This looks really good!


  1. Sweet Potato Onion Chickpea Hash | Eat, Drink, Be Healthy! - April 15, 2015

    […] Sweet Potato Onion Chickpea Hash. […]

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