Description
For breakfast or dinner, this colorful sweet potato chickpea hash is a cozy bit served over buttery popovers.
Ingredients
Scale
FOR THE HASH
- 1 sweet potato (diced into ¼-inch cubes)
- 2 tablespoons olive oil (divided)
- 1 small red onion (small diced)
- ½ red bell pepper (small diced)
- ½ green pepper (small diced)
- 1 teaspoon fresh thyme leaves
- sea salt and ground black pepper to taste
- 1 tart apple (diced into ¼-inch cubes)
- 1½ cups cooked chickpeas (1 15-ounce can, drained)
FOR SERVING
- 6 popovers (click the link above for the recipe)
- fried eggs
Instructions
- Preheat the oven to 400.
- Toss the sweet potato with 1 tablespoon olive oil and spread evenly on a rimmed baking sheet. Roast potatoes for 20-25 minutes until tender and slightly browned at the edges.
- While the potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion and saute until onion softens and begins to turn translucent, about 4-5 minutes. Add the bell peppers, thyme, salt and pepper, and cook for another 5 minutes. Add apples and chickpeas and cook until the apples soften and the mixture is warmed though. Season to taste with additional salt and pepper.
- To serve, slice popovers open and fill with sweet potato hash. Finish with fried or poached eggs.
- Category: Breakfast, Main