Black-Eyed Pea Hash (Print View)

Roasted black-eyed peas with golden potatoes and vegetables in smoky spices

# Components:

→ Vegetables

01 - 2 cups cooked black-eyed peas, drained and rinsed
02 - 2 medium Yukon Gold potatoes, diced (about 2 cups)
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, optional

→ Garnish

14 - 2 tablespoons chopped fresh parsley or green onions

# Directions:

01 - Set oven to 425°F (220°C).
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 - While potatoes roast, combine roasted potatoes, black-eyed peas, onion, bell peppers, garlic, remaining olive oil, smoked paprika, cumin, thyme, remaining salt, pepper, and red pepper flakes in a large bowl.
04 - After 15 minutes, remove potatoes from oven. Add 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 Advice:

01 -
  • It's proof that vegetables roasted together become something far greater than the sum of their parts.
  • You can have this ready in under an hour and still feel like you actually cooked something worth celebrating.
  • One pan means one cleanup, which is honestly the real victory on a weeknight.
02 -
  • Don't skip the initial potato roast—that 15 minutes alone creates a texture difference you'll absolutely taste and wonder why you ever rushed before.
  • If your vegetables release a lot of moisture during roasting, drain the sheet halfway through so everything gets a chance to caramelize instead of steam.
03 -
  • Don't crowd the pan—if your baking sheet feels overcrowded, use two and rotate them halfway through roasting, because steamed vegetables are nobody's friend.
  • The seasoning amounts are starting points, not scripture; taste as you go and adjust according to your own preferences, because your palate knows you better than any recipe ever could.
Return