Sausage and Black-Eyed Pea Hash

5 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry; Styling: Cindy Barr
Yield
Serves 4
By Bruce Weinstein and Mark Scarbrough
July 2012
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 3

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

Chef's Notes

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

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Ratings & Reviews

sukeedog's Review

Beccaroo73
May 25, 2014
Interesting and filling, but a tiny bit bland. We subbed a green bell pepper for the celery and used a variety of Aidell's sausages (andouille, habanero & green chile).

SarahRob's Review

pngyas
September 16, 2012
Excellent homey meal. Will make again. Also added onion.

detailaddict's Review

SarahRob
August 17, 2012
I liked the mix of flavors and veggies in this dish, but thought it could use some improvement. The seasoning probably needs to be doubled, and the tomatoes should be added at the end as the juices released made the other vegetables soggy rather than crisp-tender. With these changes, I would make this again. Out of personal preference I used 6 oz. Aidell's pork andouille sausage, and fresh crowder peas instead of the black-eyes. I served a small green salad with it (roasted corn, black olives and blue cheese crumbles), but next time it will be with cornbread.

Beccaroo73's Review

detailaddict
August 11, 2012
Excellent flavor and quite filling. Will make this again.

pngyas's Review

sukeedog
July 03, 2012
A quick and healthy meal; great for using summer garden bounty.