Description

This Easy Southern Black-Eyed Pea Hash with Sweet Potatoes is a hearty, flavorful dish perfect for cozy breakfasts, brunches, or weeknight dinners. Featuring tender black-eyed peas, naturally sweet potatoes, and aromatic spices, this hash celebrates Southern comfort food in a healthy and satisfying way. Inspired by traditional Southern cooking, it’s a dish full of warmth, nutrition, and bold flavor that’s sure to become a favorite in your kitchen.

Ingredients

Scale

2 cups cooked black-eyed peas (fresh, canned, or pre-cooked)
2 medium sweet potatoes, peeled and diced
1 medium onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
2 tablespoons olive oil or avocado oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper, to taste
2 cups fresh spinach or kale, chopped
Optional garnish: chopped fresh parsley or green onions

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Instructions

In a large skillet, heat olive oil over medium heat. Add diced sweet potatoes and cook for 8–10 minutes, stirring occasionally, until slightly softened and golden.
Add chopped onion and red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until onions are translucent and peppers are tender.
Stir in minced garlic, smoked paprika, cumin, chili powder, salt, and black pepper. Cook for 1–2 minutes until fragrant.
Gently fold in cooked black-eyed peas and cook for 5–7 minutes, allowing flavors to blend.
Stir in chopped spinach or kale and cook for 2–3 minutes until wilted.
Taste and adjust seasoning with additional salt, pepper, or spices as needed.
Remove from heat, transfer to a serving dish, and garnish with parsley or green onions.

Notes

Make it ahead: Store in an airtight container in the refrigerator and reheat gently for a quick meal.
Protein boost: Top with a fried or poached egg.
Vegetable variations: Add diced zucchini, carrots, or bell peppers for extra flavor and color.
Spice it up: Add cayenne pepper or hot sauce to taste.

Prep Time: 15 minutes
Cook Time: 25 minutes