Sausage and Black-Eyed Pea Hash

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

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Nutritional Information

Amount per serving
  • Calories: 242
  • Fat: 11.3g
  • Saturated fat: 3g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.8g
  • Protein: 19.7g
  • Carbohydrate: 17g
  • Fiber: 3.9g
  • Cholesterol: 194mg
  • Iron: 2.4mg
  • Sodium: 478mg
  • Calcium: 68mg

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