Cast-Iron Vegan Breakfast Hash with Crispy Potatoes, Mushrooms and Chickpeas

Name: Cast-Iron Vegan Breakfast Hash with Crispy Potatoes, Mushrooms and Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American

Be the first to rate itBy TrailFed Camp KitchenReviewed by Blake | TrailFed

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Steam diced potatoes under a lid in an oiled 12-inch cast-iron skillet over medium coals or a medium stove flame, then uncover and crisp them. Add onion, pepper and mushrooms, then chickpeas, garlic and smoked paprika, and wilt in kale at the end. It takes about 50 minutes from start to plate; finish with lemon, avocado and hot sauce.

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This is the hash you make on the first morning and get asked for on the second. Potatoes get crisp and golden. Mushrooms turn deep brown and meaty. Chickpeas pick up the smoked paprika and get a little crunchy at the edges. Nothing in it needs a cooler overnight except the avocado.

It's all one pan, and the steps are simple. Steam the potatoes first so they cook through, then let them sit and brown. Don't stir too much. That patience is the whole trick, and it works over a fire grate or a single burner.

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