We have created a breakfast sweet potatoes and black-eyed pea hash recipe that is a delicious side dish to compliment any brunch or breakfast menu. Who are we kidding? This works for breakfast, lunch, and dinner. Grab the recipe down below!
Breakfast Sweet Potatoes + Black-Eyed Pea Hash
My mom used to make fried potatoes with onions and green bell pepper (seasoned with only salt and black pepper), and I thought it was one of the best potato recipes ever! It still is! So this updated version is a nod to those potatoes my mama used to prepare in her coveted cast iron skillet.
For this recipe, I started with peeling and cutting sweet potatoes and russets into half-inch cubes. I drizzled the potatoes with extra virgin olive oil, tossed them with sea salt, and freshly cracked black peppercorns.
I cooked the potatoes in a 12-inch non-stick skillet; using a large skillet gives the potatoes space and allows the potatoes to settle in a single layer instead of being piled on top of each other. When the potatoes are even, they will cook simultaneously, which reduces the possibility of uncooked potatoes. Allow the potatoes to brown on the bottom and turn them over, place a tight-fitting lid over the skillet and reduce the heat to low.
After ten minutes, remove the lid and add the drained black-eyed peas, ground cumin, old bay seasoning, smoked paprika, additional sea salt, and freshly cracked black peppercorns needed.
What You’ll Need To Make Our Breakfast Sweet Potatoes + Black-Eyed Pea Hash
Sweet Potatoes. Russet Potatoes. I love using sweet potatoes and russets in the same recipe, the sweet potatoes are naturally sweet, but they bring their own unique signature flavor. The rusticity of the russet potatoes balances out the dish with their high-starch content, which makes them a bit firmer than the cooked sweet potatoes.
Black-Eyed Peas. Black-eyed peas hold a special place in the heart, and adding them to this recipe not only tastes good but it is also a cultural nod to who I am and where I come from. I am the son of Aaron and Queen. Every time I cook with black-eyed peas, I am reminded of the importance of cultural legacy expressed in particular foods.
Sea Salt. Black Peppercorns. Old Bay. Smoked Paprika. Ground Cumin. I am using a combination of five different seasonings, and each one brings its own delicious flavor. Sea salt elevates all the flavors, makes them more pronounced. The freshly cracked black peppercorns add a bit of pungent spice. The Old Bay seasoning is a mix of celery salt, paprika, black pepper, cayenne pepper, cinnamon, ginger, and a few other ingredients. And whenever you are making a recipe using bean varieties popular in the Caribbean or Latin American, it’s a good idea to shake in a little ground cumin.
Green Onions. Cilantro or Parsley. Topping our sweet potato black-eyed pea hash with fresh green onion and cilantro or parsley (I used both) is a great way to add color and the bright taste of fresh herbs.
More Black-Eyed recipes you may want to try:
Our Breakfast Sweet Potatoes + Black-Eyed Pea Hash works well as a side or vegan-inspired main dish for lunch or dinner. And it doesn’t just look good, but it’s also good for you with lots of nutrients like beta carotene.
Breakfast Sweet Potatoes recipe
- 1 tbsp olive oil
- 1 cup red onions diced
- 10 ounces sweet potatoes cut into 1/2 inch cubes
- 10 ounces Yukon gold or russet potatoes cut into 1/2 inch cubes
- 1/2 tsp sea salt or to taste
- 1/4 tsp freshly cracked black peppercorns or to taste
- 1/2 tsp smoked paprika
- 1/4 tsp old bay seasoning
- 1/8 tsp ground cumin
- 1 14 ounces can of black-eyed peas rinsed and drained
- 1/4 cup green onions sliced
- 2-3 tbsp cilantro or parsley chopped
For this recipe, I am using my Misen 12-inch non-stick skillet. I love it because it allows the potatoes to spread out and brown evenly without sticking, and because it’s non-stick, I use less oil.
- Place the skillet over medium-high heat and add a tbsp of olive oil. When the oil is hot, add both the cubed sweet potatoes and russets. Add a couple of pinches of sea salt and freshly cracked black peppercorns, plus the smoked paprika and onion powder.
- Toss the potatoes to coat evenly. Cook the potatoes until they are browned on the bottoms for about 7-8 minutes. Add the diced drained black-eyed peas, chopped red onions, and garlic and toss again.
- Cover the skillet with a tight-fitting lid and adjust the heat to low, and cook for an additional 7-8 minutes or until the potatoes are fork-tender. Remove the lid and taste and adjust seasoning, adding more sea salt or freshly cracked black peppercorns if desired. Finish by adding the green onions, cilantro, and or parsley.
- Drizzle with remaining tbsp of olive oil.
What other foods can I pair with this recipe?
I love serving this recipe with thick-cut bacon, soft scrambled eggs, and buttery toast. It also goes well well with cheesy grits or collard greens.
Can I boil the potatoes to shorten the cooking time?
Yes, wash, cut, and boil the potatoes for 8-10 minutes, strain off the water, then allow the potatoes to dry a bit before frying them in a hot skillet brushed with oil, or use a non-stick skillet.
Can I make this dish ahead of time?
Absolutely. Prepare and cook the fried potatoes up to a day ahead and store them in an air-tight container. To warm, preheat an oven to 190 and heat until the potatoes are thoroughly warmed.
Can I freeze the Breakfast Sweet Potatoes + Black-Eyed Pea Hash?
Of course. After cooking and preparing the dish, store them in an air-tight container or heavy-duty freezer bags. I highly recommend a vacuum-sealed bag, then wrap the sealed bag in aluminum foil and storing the foil-wrapped bag in a heavy-duty freezer bag. Properly sealed and frozen potatoes can last up to 12 months.
More breakfast recipes
Also, if you’re a fan of breakfast or a good brunch recipe, be sure to check these out: