Black-Eyed Pea Hash (Printable)

Hearty Southern-style hash with roasted black-eyed peas, potatoes, and bell peppers

# 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, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional

→ Garnish

14 - 2 tablespoons fresh parsley or green onions, chopped

# Directions:

01 - Set oven to 425°F and allow to preheat completely.
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 if using.
04 - Remove potatoes from oven after 15 minutes. Transfer the vegetable and seasoning mixture to the baking sheet, 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 -
  • One-pan magic means minimal cleanup while you're still in your sleepy morning mood.
  • It's naturally vegetarian but hearty enough that even meat lovers won't notice what's missing.
  • Completely customizable—add eggs, greens, avocado, or hot sauce depending on what you're feeling.
02 -
  • Don't crowd the potatoes in the first roasting stage—they need space to brown properly or they'll steam instead of crisp.
  • Rinsing canned black-eyed peas makes a huge difference in the final flavor, washing away that tinny taste and excess salt.
03 -
  • Use a heavy baking sheet or cast iron skillet so the bottom gets that satisfying crispness without burning the top.
  • If your peppers keep pieces rather than breaking down, you can cut them slightly smaller or add them in the second roasting stage for a chunkier texture.
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