Black-Eyed Pea Hash (Printable)

A flavorful side with roasted black-eyed peas, potatoes, onions, and peppers, perfect for any meal.

# Required Ingredients:

→ Vegetables

01 - 2 cups cooked black-eyed peas, drained and rinsed
02 - 2 medium Yukon Gold potatoes, diced
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 cloves garlic, minced

→ Seasonings

07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

14 - 2 tablespoons chopped fresh parsley or green onions

# Preparation Steps:

01 - Preheat oven to 425°F.
02 - On a large baking sheet, toss diced potatoes with 1 tablespoon olive oil, half the salt, and half the black pepper. Spread in a single layer and roast for 15 minutes.
03 - In a large bowl, combine roasted potatoes, black-eyed peas, onion, bell peppers, garlic, remaining olive oil, smoked paprika, cumin, thyme, remaining salt, pepper, and red pepper flakes. Mix until evenly coated.
04 - Remove potatoes from oven after 15 minutes. Add the vegetable and seasoning mixture to the baking sheet, tossing everything together evenly.
05 - Return to oven and roast for another 15 minutes, stirring once halfway through, until potatoes are golden and vegetables are tender.
06 - Remove from oven, garnish with chopped parsley or green onions, and serve hot.

# Expert Suggestions:

01 -
  • It comes together in less than an hour, which means you can actually make it on a weekday morning without stress.
  • The smoked paprika and cumin do all the heavy lifting flavor-wise, so you taste real depth without complicated techniques.
  • It's naturally vegetarian and gluten-free, so you're not cooking two separate meals when friends with different diets show up.
02 -
  • Don't skip giving the potatoes those first 15 minutes alone—I made that mistake once and ended up with soggy potatoes and crispy peppers, which is the opposite of what you want.
  • If you're using fresh herbs instead of dried, use three times as much because dried spices are concentrated in a way fresh ones aren't, and your paprika is doing the real work here anyway.
03 -
  • Use a baking sheet with sides so oil doesn't drip everywhere, and if your sheet is dark, watch it closely because dark pans cook faster than light ones.
  • The difference between good and great is letting those potatoes get truly golden—don't pull them out early just because they're soft; that golden color is where the flavor lives.
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