Spicy Black-Eyed Peas and Potato Hash
This recipe is a marriage of traditional southern cuisine and spicy Spanish cuisine. A plant-based dish that is the perfect warm comfort food.
Equipment
- skillet
- cutting board
- medium sauce pan
- knives
- vegatable peeler
Ingredients
- 1 tbsp olive oil extra virgin
- 3 items white potato russett
- 1 items carrot
- 1 item onion sweet
- 2 tbsp tomato paste
- 2 tbsp brown sugar
- 2 tsp worchester sauce
- 1 item bay leaf
- 1 tsp garlic powder ground
- 1 tbsp paprika can use smoked
- 1 tbsp tumeric
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 item green onions garnish
- 3 cups black-eyed peas
- 3 cups water for boiling
Instructions
- Peel and chop potatoes, carrot, and onion into bite size pieces. The smaller that you dice, the quicker the dish will cook.
- Place the medium sauce pan over medium high heat with 3 cups of water and bring to a boil. Add carrots and peas and simmer for 15 minutes.
- Heat the skillet with the olive oil over a medium heat. Add onions and cook until softened.
- Add potatoes to the skillet and continue to cook until the potaotes are cooked.
- Add tomato paste, brown sugar and worchester sauce to the skillet. Add vegatble stock from the boiling sauce pan to thin slightly.
- Add garlic powder, cayenne peper, paprika, and tumeric to the skillet. Reduce heat and let simmer to marry flavors for at least 5 minutes.
- Add the peas and carrots to the skillet (use a slotted spoon to scoop them out of the sauce pan and into the skillet. Again add vegetable stock if needed to thin.
- Garnish with green onion
Notes
**Substitutions: This recipe can be used with a variety of different spices. Feel free to modify the spices based on your personal preference.
**Modification: This recipe and be modified to add pork or chicken for those that prefer a non-vegan option.
**Pairings: This pairs well with garlic bread or flatbread as a side.