How I Fell in Love (Sort Of) With This Hash

So, let me set the scene: Sunday morning, slight headache (from too much Netflix, not wine, promise), fridge looking a bit tragic, but—aha—there’s that can of chickpeas and a gnarly sweet potato at the back. Honestly, I didn’t intend to make a thing of it, but after a few tries (some edible, some… less so), this Chickpea & Sweet Potato Breakfast Hash kind of wormed its way into my regular routine. Now, whenever I want something both hearty and sneakily healthy to kick off the day, this is where I land. Plus, it’s the only breakfast my brother will eat without hot sauce. (Not that I agree with him. Hot sauce is life.)

Why I Keep Coming Back To This

I make this when I need a breakfast that’s not a full-on project, but also isn’t, like, just toast (not hating on toast—it’s just, toast doesn’t always cut it). My family goes crazy for this because a) crispy sweet potatoes—enough said, and b) it’s super filling but doesn’t give you concrete-in-the-belly vibes. And if you’re worried about “healthy” recipes being bland, trust me, the cumin and smoked paprika take it up a notch. The only real headache is peeling the sweet potato (why is that so annoying though?).

Stuff You’ll Need (But Don’t Stress About It)

1 big sweet potato (or 2 scrawny ones), diced small—you could use regular potatoes in a pinch, but sweet’s the move
1 can (400g-ish) chickpeas, drained & rinsed—or cook your own if you’re that person (I’m not, unless it’s a Sunday with nothing else on)
1 small red onion, sliced (white works too; sometimes I just use whatever’s looking least worse in the vegetable drawer)
1 red bell pepper, chopped—orange or yellow work, honestly, even a handful of cherry tomatoes chucked in at the end is fantastic
2 cloves garlic, smashed & roughly chopped (I don’t bother mincing—it all cooks down anyway)
2 tsp smoked paprika (my gran always said you can’t overdo paprika, but you can, so maybe don’t go wild)
1 tsp ground cumin
Salt & pepper to taste
Chili flakes (optional, for a little morning drama)
2-3 tbsp olive oil (or butter—no rules here)
Fresh herbs for serving (parsley or coriander—I always forget, but it’s nice if you remember)
Eggs to top, if you fancy (poached, fried, whatever—sometimes none at all)

Let’s Get Messy: How To Make It

First things first: heat up a big non-stick pan or skillet over medium heat, glug in the oil—the more generous, the crispier your hash (just not drowning, y’know?). Toss in the diced sweet potato and onion; stir it around. If it looks a bit crowded, that’s fine—just turn every now and then so nothing sticks too bad. This is where I usually turn up a podcast.
After about 8–10 mins (when the potatoes are soft-ish and getting some colour), add the garlic and bell pepper; cook another 3–4 mins. Smells brilliant, but don’t sneak a taste yet or you’ll burn your tongue—I do it every time.
Chuck in the chickpeas, sprinkle over the paprika, cumin, salt, pepper, and chili flakes if you want. Everything else starts to go this lovely golden colour right about now. Stir it up and cook for 5 more mins, letting the chickpeas get a bit toasty on the edges (if it looks weird, that’s ok—it always comes together by the end).
If you’re going eggy, make little wells in the hash and crack eggs in. Cover with a lid (or foil if you’re me and your pans lost its lid literally years ago). Cook until the eggs are just how you like—runny yolks forever, though.
Scatter over fresh herbs if you’ve got them. Or don’t. I never judge.

Bits I’ve Learned Along The Way

The smaller you dice the potato, the quicker it cooks—big chunks take f o r e v e r (and I get hangry)
If you use tinned chickpeas, give them a rinse or everything tastes weirdly can-like. Trust me
I’ve tried those pre-diced frozen sweet potatoes, but really, they’re kinda mushy? But some people swear by them
This actually tastes better cold out of the fridge. Or maybe that’s just me, but don’t knock it ‘til…

My Experiments (Some Better Than Others)

Once, I threw in a bunch of spinach for the last two minutes—great for color and feels all healthy. Black beans also work if you’re out of chickpeas, but it’s got a different vibe. Oh, and I tried adding feta crumbles on top, which was delicious, but the one time I got creative and put sultanas in? Well, let’s agree that we don’t talk about that anymore. If you have leftover roast veg (like parsnips or butternut), just toss them in—hash is forgiving.

Tools I Use (And What To Do If You Don’t Have Them)

Big frying pan/skillet—non-stick’s my preference but I’ve done this in a battered old wok
Chopping board and sharp knife (even a slightly dull one gets the job done, though keep your fingers away!)
A spatula or big wooden spoon—I once used tongs and it sort of worked

No microwave? No biggie—you can reheat everything in the pan (with a tiny splash of water for steam). And genuinely, if you’re missing a lid for your pan, just use a tray or plate. Hasn’t failed me yet.

How To Store It (If It Lasts That Long)

Pop leftovers in a lidded container and stash in the fridge. It’s fine for up to three days—though honestly, someone always finishes it by lunch in my place. You can freeze it, but I find the texture’s not quite as sharp. Also, straight from the fridge it’s perfect as a midnight snack—I’m not proud but I’m not ashamed, either.

When I Serve It (And How)

Weirdly, my dad likes eating it with crusty bread (dunks it straight in the yolk). I prefer piling it onto a big plate with avocado slices and a dollop of Greek yogurt—goes down a treat. I’ve also been known to wrap it up in a tortilla because “breakfast burrito” sounds fancier than “I had leftovers.” Coffee on the side mandatory, ideally strong enough to wake the dog.

Real-Life Lessons: My Pro Tips (Or, What Not To Do)

I once tried to rush the sweet potato on high heat—ended up with burnt outsides and raw insides. Don’t. Just give it time, maybe pat yourself on the back for patience
If you add the spices too soon, they get weirdly bitter. Wait til the chickpeas go in, even if that feels like cheating
Actually, covering the pan helps the potatoes cook way faster, but I forget to do that all the time

Breakfast Hash FAQ—Questions People Actually Ask Me

Can I make this ahead?
Yep, and honestly I think it tastes better the next day. Just stick it in the fridge. If you want the eggs fresh, just cook them when you reheat the hash.
Is this vegan?
It is if you skip the eggs or swap for a tofu scramble on top (which I do when vegan friends come over, and it’s surprisingly tasty).
My sweet potato isn’t getting crispy. Help?
Either you’ve got the heat too low (or added too much stuff at once) or there’s too much moisture. Just let it sit a bit instead of constantly stirring—hard as that is for fidgety folks like me.
What’s good to serve with this?
If you want full cafe brunch at home mode, add grilled tomatoes, or even a quick greens salad on the side. A mate of mine swears by serving it with this fancy scrambled eggs.
How spicy can I make it?
As much as you want! I sometimes go overboard with chili flakes (regret, but also… not). Or try a good dash of hot sauce—my current favorite is anything with habanero for a proper wake-up.
Can I double this?
You totally can, but use two pans unless you’ve got a skillet the size of a car bonnet. Otherwise things get mushy. Learned that the messy way.
What if my chickpeas are a bit dry?
Add a splash of water or broth as it’s finishing up—seems to revive them. Or maybe just blame the can? (Joking. Sorta.)

By the way, if you’re looking for even more breakfast inspiration, I love this gal’s collection: Budget Bytes—so many good ideas when you’re tired of cereal.

So, there you go—my slightly rambling, kind-of-messy, but always reliable Chickpea & Sweet Potato Breakfast Hash. If you give it a go, let me know if you throw in anything wild—I mean, maybe sultanas aren’t for me, but you might just make it work?