Black-Eyed Pea Hash (Printable Version)

Hearty blend of roasted black-eyed peas, potatoes, and peppers seasoned with smoky spices.

# What You’ll Need:

→ 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 - ½ teaspoon ground cumin
10 - ½ teaspoon dried thyme
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - ¼ teaspoon crushed red pepper flakes

→ Garnish

14 - 2 tablespoons chopped fresh parsley or green onions

# Step-by-Step Guide:

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.
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.

# Additional Tips::

01 -
  • It's ready faster than you'd think, and somehow feels fancy enough to serve guests even though it's basically roasted vegetables.
  • The smoked paprika does something magical that makes people ask for the recipe before they've even finished eating.
  • You can make it your way—add greens, crack an egg on top, swap sweet potatoes, or lean into the heat with extra spice.
02 -
  • Don't skip the initial potato roasting step—those 15 minutes alone give you that texture you're after, and skipping it leaves you with soft potatoes instead of crispy ones.
  • Rinsing canned black-eyed peas is non-negotiable if you want them to crisp up and not taste overly salty, which sounds small until you taste the difference.
03 -
  • Don't crowd the baking sheet or your vegetables will steam instead of roast—give them space and let them actually touch the heat.
  • Taste a piece of potato before the second roasting phase goes in, because oven temperatures vary and you want to pull it out the moment everything is tender and golden, not overdone.
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