Hoppin’ John Breakfast Hash

A Southern breakfast remix built on smoky bacon, black-eyed peas, and bold spices—all tied together with eggs, cheese, and soul.

Hoppin’ John Breakfast Hash came out of a craving for something Southern, savory, and satisfying—but not too heavy. It’s inspired by the traditional New Year’s Day dish, Hoppin’ John, but flipped into a breakfast hash that hits any time of year. Smoky bacon sets the base, black-eyed peas bring heart and substance, and everything gets simmered with paprika, cayenne, cinnamon, and a few smart pantry players—soy sauce, fish sauce, tomato paste, vinegar, and brown sugar—for real depth and balance.

The result is bold but not overpowering, a dish that tastes like it’s been slow-cooked in a family kitchen, even though it comes together in under an hour. I scramble the eggs soft and melt a little pepper jack over the top. Green onions add that sharp, clean finish that cuts through the richness just right.

This is a dish made for slow mornings, next-day leftovers, or throwing together when you want something more interesting than eggs and toast. It’s hearty, layered, and just spicy enough to wake you up—but still rooted in comfort.

Pair it with coffee and cornbread, or roll it into a breakfast burrito and call it a win.

INGREDIENTS

For the Hash Base

• 4 slices of bacon, chopped

• 1 small onion, chopped

• 1 medium green bell pepper, chopped

• 1 meidum red bell pepper, chopped

• 3 cloves of garlic, minced

• 1 tablespoon paprika

• 1⁄2 tablespoon cayenne pepper

• 1⁄2 teaspoon ground cinnamon

• 2 cups black eyed peas

• 2 tablespoons apple cider vinegar

• 1 tablespoon soy sauce (or Worcestershire sauce)

• 1⁄2 tablespoon fish sauce

• 2 tablespoons brown sugar

• 2 tablespoons tomato paste

• 1⁄2 cup vegetable broth

• 1⁄2 teaspoon salt

• 1⁄2 teaspoon ground black pepper

For the Toppings

• 6 large eggs, scrambled

• 1⁄2 cup pepper jack cheese, grated

• 3 green onions, chopped

DIRECTIONS

1. Crisp the Bacon:
   Cook the chopped bacon in a large skillet over medium heat until crispy, 5-7 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.

2. Build the Base:
   Add the chopped onion and bell peppers to the bacon fat. Sauté for 4-5 minutes, until they soften and start to caramelize. Stir in the garlic, paprika, cayenne, and cinnamon. Let it cook for 1-2 minutes until fragrant.

3. Add the Beans and Remaining Components:
   Mix in the tomato paste, soy sauce, fish sauce, brown sugar, and apple cider vinegar. Stir well. Then add black-eyed peas, vegetable broth, and most of the bacon. Bring the mixture to a simmer and cook for 8–10 minutes, stirring occasionally, until the mixture thickens and flavors come together. Season with salt and ground black pepper to taste.

4. Scramble the Eggs:
   Scramble the eggs in a separate pan until soft and just set. Season lightly with salt and ground black pepper.

5. Assemble and Serve:
   Spoon the hash into bowls. Top with scrambled eggs, a handful of grated pepper jack, chopped green onions, and reserved bacon.