Breakfast Potato Hash with Chickpeas + Rosemary

Breakfast Potato Hash | Edible Perspective

This post is sponsored by Safeway + Albertsons.

There has been a lot going on over here lately, and with this whole being pregnant thing, I'm a tad bit slower than I used to be. Thankfully, I'm shooting Gena's cookbook right now, which is keeping my fridge well stocked with healthy + super tasty vegan eats. But on the weekends when my fridge is running low on leftovers, I'm always looking for quick + easy recipes that will keep this hangry lady full for at least a few hours.

The recipe I'm sharing today definitely fits the bill on being simple to make, comforting, and full of flavor and texture. It's also a great pantry meal. I have pretty much all of these ingredients on hand at all times. It works for any meal of the day and can be eaten as a main dish or side. It's my ideal weekend breakfast with a side of toast and/or maybe a few scrambled eggs (sunny side up after this baby pops out).

This recipe idea all came to be after a recent trip to Chicago for a blog event with Safeway + Albertsons grocery stores, to learn more about their O Organics® line of products. We had an action-packed day learning about their mission to make organics attainable for all. It started with breakfast (overnight oats!) that was very well photographed by all 30+ bloggers, as you'll see below. It's always so much fun to get together with other bloggers who enjoy taking photos of their meals and setting up photos on chairs or elsewhere to "get the shot."

After breakfast, we watched a fabulous cooking demo by Annessa Chumbley, RD. She showed us a few simple, healthy recipes (oatmeal pancakes!) and chatted about her favorite wellness tips. Next up, we were in the kitchen working in small groups with tons of O Organics products at our fingertips. We had about 45 minutes to create anything we wanted with what was available. I worked with Jeanine + Jane and we racked our brains on what to make in a short amount of time. We didn't use our phones to look up recipes for inspiration, but decided to just use our brains. A rarity! We quickly came up with an idea for a simple potato hash. It was a fun experience to have a gigantic commercial kitchen with lots of equipment and tons of ingredients right at our fingertips. We gathered as a group to feast on our recipes and continue on with the day that ended with a 15 minute restorative yoga session. Before I knew it we were saying goodbyes and I was back on my way to the airport.

As soon as I got back from the trip, I felt a much needed burst of creativity in the kitchen. I started working on a few new recipes (seems like it's been ages), including a recreation of the hash recipe from the trip. I incorporated rosemary, one of my very favorite herbs, for a deeply savory flavored dish. The potatoes make this recipe really stick to your bones and the chickpeas help do the same with their kick of protein. Luckily, throughout my pregnancy, I haven't had any food aversions and have been able to keep up a pretty healthy diet. But I'm still always looking for ways to add in more vegetables and spinach seemed like an easy and obvious choice here. 

Feel free to switch up the fresh herbs for what you have on hand. Thyme and oregano would work beautifully, and I bet sage would be tasty in this as well. It's a one-pan meal that comes together quickly and will keep in your fridge for a good 4-5 days. If you can reheat on a sheet pan in the oven, it makes the leftovers even better.

Breakfast Potato Hash | Edible Perspective
Overnight Oat Instagramming | Edible Perspective
cooking demo with Safeway | Edible Perspective
Breakfast Potato Hash | Edible Perspective
Breakfast Potato Hash | Edible Perspective
Breakfast Potato Hash | Edible Perspective

Print Recipe!

Breakfast Potato Hash

gluten-free, vegan // yields 4-6 servings

  • 2-3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3/4 pound potatoes (yukon, purple, red, and/or fingerling), chopped into 1/2-inch cubes
  • 3/4 pound sweet potatoes/yams, chopped into 1/2-inch cubes
  • 1, 15oz can O Organics chickpeas
  • 3 medium garlic cloves, minced
  • 2-3 teaspoons finely chopped O Organics fresh rosemary
  • 5oz baby spinach
  • salt and pepper, to taste

Heat a 12-14 inch skillet over medium heat with 1 tablespoon oil. Once hot, add the onion and cook for 6-8 minutes until softened and translucent. Stir frequently.

Add another tablespoon of oil to the pan. Add the potatoes, then toss well to coat. Season with salt and pepper. Cover the pan with foil (crimp the foil over the pan edges, but doesn't need to be a tight fit) and cook for about 15 minutes. Stir every 5 minutes and cover with foil after each stir. (Potatoes should be almost fully tender.) Remove the foil and stir in the chickpeas. Add more oil if needed. Let cook for another 5 minutes or until potatoes are fully tender.

Make a well in the center of the potatoes, add 1-2 teaspoons of oil, and add the garlic. Stir the garlic for about 1 minute until starting to brown. Add the rosemary and stir both into the potatoes. Let cook another 2-3 minutes. Taste and adjust salt + pepper to your liking.

Remove from heat and stir in the baby spinach. Serve once the spinach has wilted a bit. Top as desired (red pepper flakes, ketchup, etc.). 

Breakfast Potato Hash | Edible Perspective

Hope you enjoy this one all fall + winter long!

Ashley

Today's post is sponsored by Safeway + Albertsons, and I received compensation + product for writing this piece and for the event trip in Chicago. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support! If you live outside Colorado, O Organics products can be found at these different stores across the country. I had the opportunity to work with a vast selection of O Organics products, but please check your local Albertsons family store to see what's available in your area.

Quick Pickled Cabbage

I've been a big quick-pickling fan for some time now. It started with pickles a few years back. I made a dozen variations and always had jars of pickles on hand, made with fresh cucumbers in the summer. 

This is kind of like my obsession with making quick jams. It's just so easy and they taste fabulous. Sure, you can't jar them and store them in your pantry for a super long time, but that's fine by me. I'll happily eat my quick pickles within a 2-week window. 

Quick Pickled Cabbage | edibleperspective.com

I definitely do not call myself a pickler or a jam-maker (jammer? jammist?) or a canner. I know I am not that. 

But maybe I can start calling myself a quickler? 

Or, not.

Probably not.

Quick Pickled Cabbage | edibleperspective.com

I tried a few different methods of ingredient mix-ins for this recipe and landed on something pretty basic, but with a few flavor infusions to take this quick pickled cabbage to the next level.

Quick Pickled Cabbage | edibleperspective.com

And what's not to love about hot pink food? It's kind of incredible.

Quick Pickled Cabbage | edibleperspective.com

If you're wondering what the heck you'd use this for...

  • as a side dish
  • straight out of the fridge with a fork
  • veggie burger topping
  • salad topping
  • grain bowl topping
  • on an egg salad sandwich
  • etc. etc.
Quick Pickled Cabbage | edibleperspective.com

Print Recipe!

adapted from here + here

Quick Pickled Cabbage

gluten-free, vegan // serves 4-6 as a side, more as a topping

  • 1/2 small/medium head red cabbage
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 2 teaspoons muscovado sugar (or coconut sugar, brown sugar, pure cane sugar)
  • 2 cloves garlic, smashed
  • 2 dried bay leaves
  • 2 teaspoons caraway seeds (optional)
  • 1 teaspoon salt
  • black pepper

Make at least 4 hours before serving.

Slice cabbage in half. Slice one half in half again. Remove the core. Shred cabbage finely with a mandolin slicer or very sharp knife. Place in a large glass bowl or jar.

Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the smashed cloves, bay leaves, caraway seeds (if using), salt, and a good grind of black pepper. Pour over the cabbage. Seal or tightly cover the jar/bowl and let sit on the counter for 3-4 hours. Stir then seal and place in the fridge until chilled (at least 1 hour). 

Stir before serving and be sure to not grab any of the garlic cloves as you serve. 


Notes:

At first the liquid will not cover all of the cabbage but it starts to soften and will be fully covered after just a few hours. Best served at least 1 day after making. Keeps for about 2 weeks sealed in the fridge.

The caraway seeds are completely optional. They lend a "rye bread" sort of flavor that I adore. I buy them in small quantities in the bulk spice section. You can really get creative with the add-ins or keep it simple without the garlic, bay leaves, and caraway seeds.

To smash a garlic clove, remove the peel and press against the cutting board with the flat part of your knife. It should still be mostly held together.

Quick Pickled Cabbage | edibleperspective.com

Happy Friday, friends!

xo

The Quickle


p.s. Don't forget to enter the giveaway to win a copy of The Complete Vegetarian Cookbook from America's Test Kitchen!