The Vegan Lion : Sweet Potato & Chickpea Hash

Hi! All I ever really make for breakfast is pancakes and biscuits (biscuit recipe coming soon!), so I am attempting something different and unique! I've made hash browns before, but not like this. Sweet potatoes were my inspiration (although I actually used yams). I added chickpeas for protein as well as some other secret ingredients!
Prep time: 60 minutes (15 minutes active prep)
Cook time: 10 minutes

Here's what you'll need:

1 can of chickpeas (drained and rinsed)
2 medium sized sweet potatoes or yams
Brown sugar
1 4 oz can of green chiles*
Green Tobasco sauce*
1/2 red bell pepper (diced)
2 leaves of kale (chopped)
Extra virgin olive oil (EVOO)

*Trust me. The spicy-sweet combo is AMAZING

And here's what you'll do:

1. Bake sweet potatoes. I do mine at 350 degrees for 45-60 minutes (until soft). If you want a more hash-browny dish, cook for half the time so the potatoes are harder. Refrigerate.

2. Roast about 1/3 of the can of chickpeas! I used this recipe for inspiration but turned the temperature down to 400 degrees to get softer peas and used only brown sugar for cooking (Just guess for the amount...you can't really go wrong here, just make sure each pea gets some sugar!). I also added more sugar after flipping the peas over after the first 15 minutes. Set aside until just before serving

3. Pour the rest of the chickpeas into a medium sized bowl and smash them! Make sure to leave some whole or partially whole beans because texture is key! Add green chiles and a few shakes of green Tobasco. Mix.

4. Shred baked taters. Add them to the chic pea mash.
5. Add the diced red pepper, kale, and plenty of brown sugar (to taste) to the mixture and mix well.

6. Add EVOO to a skillet (on medium-high heat) and glob some of your mash onto it. Cook however long it takes for them to turn brown (~10 minutes).

7. Serve with the chickpeas you roasted earlier, and enjoy! You and whoever you share this with will be amazed by how cool this taste! SUPER DELICIOUS.