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Recipe details
Crispy skillet hash with potatoes, chickpeas, and bell pepper
A substantial one-pan potato hash with browned chickpeas and bell pepper, finished with a tender fried egg for a complete meal. An easy dinner recipe with step-by-step instructions.
≈ 95 kcal/100 g · ≈ 424 kcal/serving
40 minEasyAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
potato, peeled220 g
cooked chickpeas, drained120 g
red bell pepper100 g
yellow onion60 g
large egg1 pcs
olive oil15 ml
smoked paprika2 g
fine salt2 g
black pepper0.5 g
Cookware and utensils
10-inch cast-iron or nonstick skillet
chef’s knife
cutting board
spatula
lid
instant-read thermometer
Directions
01
Cut the potato into 1/2-inch cubes, dice the onion, and slice the bell pepper.
Products
potato, peeled — 220 g; yellow onion — 60 g; red bell pepper — 100 g
Action
Cut
Time
6 min
Temperature
Room temperature
02
Pat the chickpeas dry with a clean towel.
Products
cooked chickpeas, drained — 120 g
Action
Dry
Time
2 min
Temperature
Room temperature
03
Heat the olive oil in the skillet over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
04
Cook the potato cubes covered for 8 minutes.
Products
potato, peeled — 220 g
Action
Steam-fry
Time
8 min
Temperature
Medium heat
05
Brown the potato cubes uncovered for 5 minutes, turning them once.
Products
potato, peeled — 220 g
Action
Brown
Time
5 min
Temperature
Medium-high heat
06
Add the onion and bell pepper to the skillet.
Products
yellow onion — 60 g; red bell pepper — 100 g
Action
Add
Time
1 min
Temperature
Medium-high heat
07
Cook the onion and bell pepper for 4 minutes.
Products
yellow onion — 60 g; red bell pepper — 100 g
Action
Sauté
Time
4 min
Temperature
Medium heat
08
Add the chickpeas, smoked paprika, salt, and black pepper to the skillet.
Products
cooked chickpeas, drained — 120 g; smoked paprika — 2 g; fine salt — 2 g; black pepper — 0.5 g
Action
Season
Time
1 min
Temperature
Medium heat
09
Cook the hash for 5 minutes without stirring so the bottom becomes crisp.
