Description
For breakfast or dinner, this colorful sweet potato chickpea hash is a cozy bit served over buttery popovers.
Ingredients
Units
Scale
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