Sausage and Black-Eyed Pea Hash

Sausage and Black-Eyed Pea Hash Recipe
Photo: Johnny Autry; Styling: Cindy Barr
This simple one-dish meal is made even more delicious with a fried egg on top of each plate; the yolk creates its own creamy sauce. If you can find fresh peas, use them in place of canned.

Yield:

Serves 4

Recipe from

Cooking Light

Nutritional Information

Calories 242
Fat 11.3 g
Satfat 3 g
Monofat 4.2 g
Polyfat 1.8 g
Protein 19.7 g
Carbohydrate 17 g
Fiber 3.9 g
Cholesterol 194 mg
Iron 2.4 mg
Sodium 478 mg
Calcium 68 mg

Ingredients

8 ounces diced turkey andouille sausage (such as Wellshire Farms)
1 cup sliced celery (about 2 stalks)
1 cup chopped fresh tomato
1 medium red bell pepper, cubed
1 medium yellow squash, cubed
1/4 cup water
2 teaspoons chopped fresh thyme
2 teaspoons cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 (15-ounce) can no-salt-added black-eyed peas, rinsed and drained
1 tablespoon canola oil
4 large eggs
1/4 teaspoon freshly ground black pepper

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add sausage; sauté 4 minutes or until lightly browned, stirring occasionally. Add celery and next 3 ingredients (through squash); sauté 3 minutes, stirring frequently. Add 1/4 cup water and next 5 ingredients (through peas). Simmer 2 minutes or until peas are thoroughly heated. Remove pea mixture from pan; keep warm. Wipe pan with a paper towel.

2. Return pan to medium heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are set. Remove from heat.

3. Place about 1 cup pea mixture onto each of 4 plates; top each serving with one egg. Sprinkle eggs evenly with black pepper.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Bruce Weinstein and Mark Scarbrough,

Cooking Light

July 2012
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