Save This Cajun chickpea breakfast hash is the exact kind of savory morning fuel I crave on busy days. Spicy seasoned chickpeas mingle with crispy potatoes and colorful veggies for a skillet meal that is just as satisfying for brunch with friends as it is for a quick solo breakfast. It is bold, packed with plant protein, and comes together with surprisingly little effort—plus everything happens in one pan.
After making this for a quick weekend brunch a while ago, it instantly became my go-to when I need something filling but crave plenty of flavor. The Cajun spices perk us all up even on sleepy mornings.
Ingredients
- Russet potatoes: diced the base of the dish with a satisfying crisp choose firm potatoes with smooth skin
- Red bell pepper and green bell pepper: both add sweetness and vibrant color pick peppers that feel heavy and glossy
- Red onion: brings a gentle punch and sweetness when sautéed choose onions that are firm with no soft spots
- Garlic: minced for depth and aroma look for tight cloves without green shoots
- Green onions and fresh parsley: for garnish they add freshness and color snip just before serving for maximum flavor
- Canned chickpeas: deliver plant-based protein and heartiness choose low-sodium or rinse well to reduce salt
- Olive oil: ensures crisp edges and carries flavor extra virgin is best for taste
- Cajun seasoning: is the hero bringing bold flavors read the label if using store-bought to check for salt and preservatives
- Smoked paprika: deepens smokiness opt for Spanish smoked paprika if possible
- Cayenne pepper: brings a kick go as bold or mild as you prefer
- Salt and freshly ground black pepper: to balance and enhance all the flavors use kosher salt for better texture
- Optional eggs: for extra protein and richness use the freshest you can find
- Hot sauce: optional for a zippy finish use your favorite style
Instructions
- Prep the Potatoes:
- Dice the potatoes into even cubes about half inch so they cook evenly. No need to peel unless you prefer. Soak them in cold water for five minutes then dry well with a kitchen towel for crispier results.
- Brown the Potatoes:
- Heat one tablespoon of olive oil in a large nonstick or cast iron skillet over medium heat. Add the diced potatoes and a pinch of salt. Let them cook undisturbed for three to four minutes so they begin to brown then stir. Cook a total of ten minutes stirring occasionally until golden and starting to get tender.
- Cook the Vegetables:
- Add the second tablespoon of olive oil with the red and green bell peppers and red onion. Sauté for about five minutes stirring gently until they soften and brighten up in color. Watch to make sure nothing burns on the bottom of the pan.
- Bloom the Garlic:
- Stir in the minced garlic and cook for one minute until fragrant. Avoid letting the garlic brown to keep a sweet mellow flavor.
- Add Chickpeas and Seasonings:
- Drain and rinse the chickpeas then add them to the skillet along with Cajun seasoning smoked paprika cayenne if using and plenty of freshly ground black pepper. Mix well so every bite is coated in spice and oil. Cook for five to seven minutes stirring occasionally until the chickpeas are sizzling lightly and the potatoes are cooked through.
- Taste and Adjust:
- Taste a spoonful before serving. Add more salt or Cajun spice if you want extra punch. Remember the flavors deepen as everything rests.
- Optional Cook the Eggs:
- If you are adding eggs push some hash aside to make four small wells in the pan. Crack one egg into each well cover the pan and let cook for three to five minutes depending on how runny you want the yolks.
- Garnish and Serve:
- Scatter green onions and fresh parsley over the hot hash. Serve straight from the skillet with hot sauce on the side if you like punchy heat.
Save What I love most is how the Cajun seasoning infuses everything with warmth and spice. My family likes to customize their bowls with different hot sauces and it always sparks conversation at the table. The best moments are hearing everyone crunch into the crispy potatoes first thing in the morning.
Storage Tips
The leftovers keep well in the fridge for up to three days. Let the hash cool fully before storing in an airtight container. To reheat spread it in a nonstick pan and warm over medium until hot this brings back the crispness. Hold off on garnishing with fresh herbs until serving.
Ingredient Substitutions
Sweet potatoes can replace russet potatoes for a slightly sweeter flavor and vibrant color. If you do not like chickpeas white beans or black beans also work. For an extra hearty version toss in a handful of chopped zucchini or spinach in the last few minutes of cooking.
Serving Suggestions
Top each portion with creamy avocado slices for extra richness. Serve the hash over toasted crusty bread or stuff it into tortillas for a breakfast taco twist. A dollop of dairy free yogurt or a drizzle of tahini finishes everything with a tangy touch.
Cultural and Seasonal Notes
This recipe pays tribute to the bold flavors of Cajun cuisine but with a modern vegetarian spin. The hash format is classic across breakfast tables all over the South. In the summer use garden-fresh peppers and swap parsley for basil or cilantro for brightness. In winter hearty root vegetables make great swaps for peppers.
Seasonal Adaptations
Try sweet potatoes for a fall twist
Stir in baby spinach or kale for spring greens
Top with sliced summer tomatoes for sunny flavor
Success Stories
I have heard from friends who now batch cook this hash on Sunday and grab it throughout the week. Once my cousin brought a double batch to a family brunch and everyone went back for seconds including the kids who usually pass on veggies.
Freezer Meal Conversion
To freeze let the hash cool completely then pack into freezer-safe containers. Defrost overnight in the fridge. Reheat covered in a skillet with a dash of water to loosen things up. Wait to add the fresh garnishes until just before eating for best texture and color.
Save Enjoy this Cajun chickpea hash as a colorful new breakfast favorite. It is simple, hearty, and packs bold flavor in every bite.
Kitchen Guide
- → What vegetables work best for this hash?
Russet potatoes, bell peppers, and red onion form a colorful, flavorful base. Sweet potatoes can be used for added sweetness and nutrients.
- → Can I make this dish vegan?
Yes, simply omit the eggs or use a plant-based alternative to keep the hash vegan-friendly and full of protein.
- → How spicy is this breakfast hash?
It features a classic Cajun kick, but heat can be adjusted by reducing cayenne or hot sauce to taste.
- → What are good serving suggestions?
Serve with toasted bread or avocado slices for a heartier plate. Hot sauce makes a zesty addition.
- → Is this suitable for meal prep?
Yes, the hash can be made ahead and stored in the fridge. Reheat in a skillet for best texture.
- → Are there any allergens to watch for?
The dish is free from major allergens if prepared as listed. Check spice blends and sides for gluten or other allergens.