Hearty Southern-style hash with roasted black-eyed peas, crispy potatoes, and colorful vegetables. Perfect alongside eggs or as a satisfying standalone dish.
# Ingredient List:
→ Vegetables
01 - 2 cups cooked black-eyed peas, drained and rinsed
02 - 2 medium Yukon Gold potatoes, diced (approximately 2 cups)
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, optional
→ Garnish
14 - 2 tablespoons fresh parsley or green onions, chopped
# Steps:
01 - Set oven to 425°F and allow to reach temperature.
02 - Toss diced potatoes with 1 tablespoon olive oil, half the salt, and half the black pepper on a large baking sheet. Spread in a single layer and roast for 15 minutes.
03 - While potatoes roast, combine roasted potatoes, black-eyed peas, onion, bell peppers, garlic, remaining olive oil, smoked paprika, cumin, thyme, remaining salt, pepper, and red pepper flakes if using in a large bowl.
04 - After 15 minutes, remove potatoes from oven and 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.
