Step 1: Par-Boil the Potatoes
Bring a large pot of water to a boil. Carefully add the diced potatoes and cook for 5 minutes — just enough to soften them slightly without making them mushy. Drain and set aside.
This step is non-negotiable. Raw potatoes dropped straight into a skillet never crisp up evenly — they steam instead of sear. Par-boiling first is the move that separates a good hash from a great one.
Step 2: Get the Potatoes Golden
Heat 2 tablespoons of olive oil in your cast iron skillet over medium-high heat. Reduce to medium, then add the drained potatoes. Season with garlic powder, cumin, paprika, salt, and pepper — toss to coat evenly.
Spread the potatoes in a single layer and leave them alone for 5–7 minutes. Seriously — don't touch them. That contact with the hot pan is what creates the crust. After 5–7 minutes, give them a toss (they should be golden on the bottom), spread them out again, and leave them for another 5 minutes.
Step 3: Add the Aromatics
Add the diced garlic, bell pepper, and red onion to the skillet. Toss everything regularly and cook until the vegetables soften and the garlic turns fragrant — about 3–4 minutes. Your kitchen is going to smell incredible right about now.
Step 4: Add Chickpeas and Spinach
Add the drained chickpeas to the skillet and stir them in with everything else. Let them heat through and pick up some color from the oil and spices — about 3 minutes. Then add the baby spinach and cook until it wilts down completely.
Taste everything and adjust your seasoning — a little more salt, a pinch more paprika, whatever it needs.
Step 5: Top and Serve
Spoon the hash into bowls or serve straight from the skillet (cast iron at the table = automatic brownie points). Top with jalapeño slices, fresh cilantro, and avocado — and put salsa on the side for anyone who wants extra heat and tang.
Serve immediately while everything is hot and the chickpeas are still crispy.
