For breakfast or dinner, this colorful sweet potato chickpea hash is a cozy bit served over buttery popovers.
Our family spent a week in Maine this past summer and while most of our time was spent in South Portland, we did manage to squeeze in a quick trip Acadia National Park for a bit of hiking, wild blueberry picking, and of course popovers and jam at the historic Jordan Pond House. Although we bake popovers often at home, nothing quite beats relishing one while overlooking a field of wild blueberries and a New England pond surrounded by lush mountains. (There was plenty of tiresome squabbling on that particular afternoon as well- just you know our trip was not completely idyllic and peaceful. Oy.) 
Still, it’s good to reminisce about our summer adventures by bringing out our popover pan, and I thought I’d give them a savory spin as we transition ourselves into the autumn season. I made my usual einkorn popovers and filled them with a thyme-scented sweet potato and chickpea hash. I added some diced apple for a bit of tart sweetness, and some chopped bell peppers and red onion for color. It’s a type of meal that’s fitting for a lazy weekend morning at home but also makes a hearty dinner as well.
Click here for the popover recipe.
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Sweet Potato Chickpea Hash and Popovers
- Yield: 6 servings 1x
Description
For breakfast or dinner, this colorful sweet potato chickpea hash is a cozy bit served over buttery popovers.
Ingredients
For the hash
- 1 sweet potato, diced into 1/4-inch cubes
- 2 tablespoons olive oil, divided
- 1 small red onion, small diced
- 1/2 red bell pepper, small diced
- 1/2 green pepper, small diced
- 1 teaspoon fresh thyme leaves
- Sea salt and ground black pepper, to taste
- 1 tart apple, diced into 1/4-inch cubes
- 1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed)
For the popovers (makes 6)
- 3 large eggs, at room temperature
- 1 cup whole milk, warm
- 1 cup all-purpose flour (or einkorn flour)
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, melted, for the pan
For serving
- Fried or poached eggs
Instructions
Popovers
- Preheat the oven to 450°F with a 6-cup popover pan (or standard muffin tin) inside. Let the pan heat for at least 5 minutes.
- Whisk together the eggs, warm milk, flour, and salt until smooth. The batter should be thin and pourable with no lumps.
- Carefully remove the hot pan from the oven. Working quickly, brush each cup generously with melted butter. Fill each cup about half full with batter.
- Bake at 450°F for 15 minutes — do not open the oven door. Then reduce the temperature to 350°F and bake for another 15–20 minutes until the popovers are deep golden brown and feel hollow when tapped. Pierce the top of each with a knife to let steam escape.
Hash
- Preheat the oven to 400°F. Toss the sweet potato with 1 tablespoon of olive oil and spread evenly on a rimmed baking sheet. Roast for 20–25 minutes until tender and lightly browned at the edges.
- While the potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the red onion and sauté until softened and translucent, about 4–5 minutes.
- Add the bell peppers, thyme, salt, and pepper and cook for another 5 minutes. Add the apple and chickpeas and cook until the apple softens and everything is warmed through. Season to taste.
- When the sweet potatoes are done, stir them into the skillet mixture.
To serve
- Slice the popovers open and fill with the sweet potato chickpea hash. Top with fried or poached eggs.
Notes
Two things make popovers pop: a screaming-hot pan and a thin batter. Let the pan heat in the oven for at least 5 minutes before filling, and don’t open the oven door during the first 15 minutes of baking. Einkorn flour gives a slightly nuttier flavor but regular all-purpose flour works just as well.
- Category: Breakfast, Main
Frequently Asked Questions
Can I use a different type of potato instead of sweet potatoes for the hash?
Yes, you can substitute regular potatoes or even Yukon gold potatoes, but keep in mind that the flavor and texture will differ slightly.
What can I use if I don’t have thyme for the sweet potato and chickpea hash?
If you don’t have thyme, you can substitute it with rosemary or oregano, which will also complement the flavors in the dish.
Is it necessary to use einkorn flour for the popovers, or can I use all-purpose flour instead?
You can use all-purpose flour instead of einkorn flour; just be aware that the texture may be slightly different, but the popovers should still rise well.
