Sausage and Black-Eyed Pea Hash

Name: Sausage and Black-Eyed Pea Hash
Yield: Serves 4
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; ¼ 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; ¼ teaspoon freshly ground black pepper

5 Ratings
5 Reviews

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.

By Bruce Weinstein and Mark Scarbrough

Recipe by Cooking Light July 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:

Serves 4

Nutrition Info

Directions

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.

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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

Nutrition Facts

Per Serving:

242 calories; fat 11.3g; saturated fat 3g; mono fat 4.2g; poly fat 1.8g; protein 19.7g; carbohydrates 17g; fiber 3.9g; cholesterol 194mg; iron 2.4mg; sodium 478mg; calcium 68mg.

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sukeedog

05/25/2014

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

09/16/2012

Excellent homey meal. Will make again. Also added onion.

detailaddict

08/17/2012

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

08/10/2012

Excellent flavor and quite filling. Will make this again.

pngyas

07/03/2012

A quick and healthy meal; great for using summer garden bounty.

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Sausage and Black-Eyed Pea Hash

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (5)

All Reviews for Sausage and Black-Eyed Pea Hash

Account

Sausage and Black-Eyed Pea Hash

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (5)

All Reviews for Sausage and Black-Eyed Pea Hash