Popovers with Sweet Potato Chickpea Hash
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 mins
- Yield: 6
Ingredients
For the hash
- 1 sweet potato, diced into 1/4-inch cubes
- 2 tablespoons olive oil, divided
- 1 small red onion, small diced
- 1/2 red bell pepper, small diced
- 1/2 green pepper, small diced
- 1 teaspoon fresh thyme leaves
- sea salt and ground black pepper to taste
- 1 tart apple, diced into 1/4-inch cubes
- 1 1/2 cups cooked chickpeas (1 15-ounce can, drained)
For serving
- 6 popovers (see recipe here)
- fried eggs
Instructions
- Preheat the oven to 400.
- Toss the sweet potato with 1 tablespoon olive oil and spread evenly on a rimmed baking sheet. Roast potatoes for 20-25 minutes until tender and slightly browned at the edges.
- While the potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion and saute until onion softens and begins to turn translucent, about 4-5 minutes. Add the bell peppers, thyme, salt and pepper, and cook for another 5 minutes. Add apples and chickpeas and cook until the apples soften and the mixture is warmed though. Season to taste with additional salt and pepper.
- To serve, slice popovers open and fill with sweet potato hash. Finish with fried or poached eggs.
