# Smoky Spanish chickpea and potato breakfast hash

Source: https://hungryvegan.co/recipes/smoky-spanish-chickpea-and-potato-breakfast-hash

> This Spanish-inspired breakfast hash crisps diced potatoes in a covered skillet, then tosses them with smoked paprika chickpeas and spinach for a hearty one-pan morning meal.

- Prep: 10 min
- Cook: 25 min
- Serves: 2
- Protein: about 21 g per serving (computed from USDA FoodData Central values)
- Diet: vegan
- Key swap: Chickpeas stand in for the eggs or chorizo in a classic breakfast hash, and smoked paprika brings the smoky, chorizo-style warmth.
- Make ahead: Dice the potatoes the night before and keep them covered in cold water in the fridge. Pat dry before cooking. Leftover hash keeps 3 days and reheats best in a hot skillet.

## Ingredients

### Hash
- 1 lb (450 g) Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 tbsp olive oil, divided
- 1/2 tsp salt, plus more to taste
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 can (15 oz) chickpeas, drained and patted dry (240 g drained)
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 1/2 tsp ground cumin
- 3 packed cups baby spinach (3 oz / 85 g)
- 1 tsp sherry vinegar or lemon juice

### Spicy mayo
- 2 tbsp vegan mayo
- 1/2 tsp smoked paprika
- 1 tsp hot sauce
- 1 tsp lemon juice

### To serve
- 2 tbsp roasted pumpkin seeds (18 g)
- 2 slices whole wheat bread, toasted (64 g)
- Chopped parsley, optional

## Steps
1. **Steam-fry the potatoes.** Heat 1 tbsp oil in a large nonstick or cast iron skillet over medium heat. Add the potatoes and salt, stir, then cover and cook for 10 minutes, stirring once halfway. The lid traps steam so they soften fast.
2. **Crisp them up.** Uncover, raise the heat to medium-high and add the remaining 1 tbsp oil. Let the potatoes sit undisturbed for 3 minutes, then flip and cook 4 to 5 minutes more until golden in spots.
3. **Add the veggies.** Stir in the onion and bell pepper. Cook 4 minutes until softened and lightly charred at the edges.
4. **Bring in the chickpeas.** Add the chickpeas, garlic, smoked paprika and cumin. Toss and cook 3 minutes so the spices bloom and the chickpeas pick up some color.
5. **Wilt the spinach.** Pile in the spinach and stir for 1 minute until just wilted. Splash in the sherry vinegar and taste for salt.
6. **Mix the mayo and serve.** Stir together the mayo, paprika, hot sauce and lemon juice. Divide the hash between two plates, drizzle with spicy mayo, scatter pumpkin seeds and parsley on top, and serve with toast.

## Tips
- Pat the chickpeas really dry. Wet chickpeas steam instead of crisping.
- Do not crowd the pan. A 12-inch skillet gives the potatoes room to brown.
- Swap in a diced sweet potato for half the Yukon Golds for a sweeter fall twist.

## Questions
### Do I need to peel the potatoes?
Nope. Yukon Gold skins are thin and get nicely crisp. Just give them a good scrub before dicing.

### Can I make this for four?
Yes. Double everything and cook in two skillets, or brown the potatoes in two batches. One crowded pan will give you soft potatoes instead of crispy ones.


Covering the potatoes for the first 10 minutes lets them steam in their own moisture, so they cook through without parboiling. Once the lid comes off, the dry pan and extra oil do the crisping. You get fluffy middles and golden edges with one pan and no extra pot.

Adding the spices with the chickpeas, after the vegetables, lets the smoked paprika toast in hot oil for a few minutes without burning. That quick bloom pulls out its smoky, sweet flavor and coats every chickpea. A splash of sherry vinegar at the end brightens all that richness so the hash tastes balanced, not heavy.