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!


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.

Avocado Pesto Chickpea Salad Sandwiches

Today is a very special day.

Not only are we making avocado pesto chickpea salad sandwiches, a few of us bloggers are (more importantly) celebrating our good friend Erin who is about to become a first time mama. I couldn't be more excited to be apart of this surprise for Erin.

Avocado Pesto Chickpea Salad Sandwiches |

Erin and I have gotten to know each other pretty well over the years, and we've had the chance to hang out a few times together, too. Most recently, we spent a couple days together at Expo West (the largest natural foods trade show in the country) in California. The trip was awesome but exhausting. Each night, we both ended up back at the hotel, in bed, dinner in hand, in our pajamas. And then we pretty much rolled over and immediately passed out. Erin was such a trooper at 30+ weeks pregnant!

Avocado Pesto Chickpea Salad Sandwiches |

While we were together, Erin seemed so calm and excited about their soon to be baby boy. She is going to be a complete natural as a mom. You can just tell. And I know this little babe will grow up loving and appreciating food, as he watches his mom grow their food and prepare it in the kitchen. He'll see how simple ingredients can be combined together without hassle to create something wonderful. Just like Erin has showed the world with her new cookbook. And soon enough, I'm sure he'll be standing right next to his mama, helping stir and chop, and asking for tastes.

Avocado Pesto Chickpea Salad Sandwiches |

Staying true to Erin's style of cooking, Melissa, Alex, Sonja and I thought it would be fun to throw her a shower and ask everyone to contribute a simple vegetarian meal. We wanted to create a catalog of recipes that Erin and her husband could quickly whip up as their lives become a little more full.

Avocado Pesto Chickpea Salad Sandwiches |

I've seen chickpea salad sandwiches floating around for awhile now but somehow never got around to trying them out. I really have no idea why it took me so long because they're incredibly simple to make and totally delicious.

I was inspired by the avocado lime sauce I made the other day for the corn fritters, thinking that would be been a good base to hold the chickpeas together. However, I was also craving pesto. But traditional pesto probably couldn't hold the chickpeas together and you'd need to make a gigantic batch to even try.

And that's when this avocado pesto was born.

It's like a summery guacamole, filled with basil and lemon and thick enough to act as the perfect binder for the mashed chickpeas.

Avocado Pesto Chickpea Salad Sandwiches |

Toppings are optional but I always like to add a little crunch in my sandwich. 

Avocado Pesto Chickpea Salad Sandwiches |
Avocado Pesto Chickpea Salad Sandwiches |

This takes about 15 minutes to throw together and will keep you full for hours on end.

Avocado Pesto Chickpea Salad Sandwiches |

Print Recipe!

inspired by: Corn Fritter Cakes with Avocado Lime Spinach Sauce and Smashed Chickpea & Avocado Salad Sandwich

Avocado Pesto Chickpea Salad Sandwiches

gluten-free, vegan // yields appx. 4 sandwiches

  • 1 large clove garlic, peeled
  • 1/4 cup roasted shelled pistachios
  • 2 medium avocados
  • 1 1/2 cups lightly packed fresh basil
  • 3-5 tablespoons lemon juice
  • 2-3 tablespoons extra virgin olive oil
  • 1/4 - 1/2 teaspoon salt + pepper
  • 1 3/4 cups cooked chickpeas, rinsed + drained

Place the garlic clove in your large food processor and turn on until minced. Scrape the sides. Add the pistachios and pulse until evenly chopped (refer photo 3). Add in the avocado, basil, and 3 tablespoons lemon juice. Pulse a few times until the basil is roughly chopped. Scrape the sides. Add salt + pepper. Stream in the olive oil slowly while pulsing the avocado mixture until it reaches a thick consistency but not fully pureed. Scrapes the sides and bottom as needed. You want to leave it with some texture. Set aside.

In a large mixing bowl, roughly mash the chickpeas. You want them about half-mashed. Add in as much of the pesto mixture as desired (I used about 3/4 of it) and mix together. Add remaining lemon juice (I added an extra 1-2 tablespoons) and salt + pepper to taste. 

Build your sandwich with any other toppings you choose.


  • This can be stored for 1 day but will slightly brown. For best results, place in an airtight container. Spread out evenly then drizzle lemon juice over top. Cover the surface with plastic wrap and secure the lid. Refrigerate. Stir before eating.

The pesto avocado also works well as a summer guacamole with or without the chickpeas!

Avocado Pesto Chickpea Salad Sandwiches |

To see the full lineup of recipes created for Erin be sure and check out the posts below. Trust me, they're not to be missed!

The Fauxmartha | A Pasta Dish for Busy Hands
A Couple Cooks | Breakfast Parfait with Roasted Strawberries
Eat This Poem | Penne with Cherry Tomatoes and Arugula
Cookie and Kate | Brussels Sprouts Pizza
FoodieCrush | Beet, Avocado and Fried Goat Cheese Salad
The Bojon Gourmet | Tempeh BLTs with Avocado + Chipotle Mayonnaise
Girl Versus Dough | Spiced Lentils with Poached Eggs
Dolly and Oatmeal | Chickpea Bean Bowl with Toasted Bread Crumbs and Dill Tahini
Food Loves Writing | Erin’s Veggie Burgers
With Food + Love | Creamy Polenta with Crispy Beets
London Bakes | Ricotta Gnocchi with Wild Garlic and Pistachio Pesto
Flourishing Foodie | Glazed Tofu with Ramen
This Homemade Life | Chickpea Greek Salad
My Name is Yeh | Creamed Spinach
Brooklyn Supper | One-Pot Pasta Primavera

Wishing all the best to Erin and her growing family.