Spicy sausage, sweet butternut squash and earthy black-eyed peas topped with a perfectly cooked poached egg. You’ll want it for breakfast, lunch and dinner! Andouille sausage, celery, butternut squash, thyme, vinegar, Worcestershire sauce, Dijon mustard, black-eyed peas, and eggs. Pure comfort food!
What is a Hash?
If you’ve never experienced the warm homeyness of a hash, you don’t know what your missing! The term hash comes from the French word “hacher” meaning to chop. Basically a hash is some sort of meat, with some sort of potato or potato like vegetable, most likely an onion and may be topped with an egg (though in our house, an egg is never optional!)
The beauty of a hash, besides how delicious they are is that they can be served for breakfast, lunch or dinner!
How to Make a Hash
A hash can be made from scratch or it’s a great way to use up leftover cooked meat and vegetables from a previous nights dinner. You chop everything up into small bite size pieces, add your favorite spices, saute until nice and browned and top with a fried or poached egg.
Once you make hash a few times, you’ll get a feel for what works and what might not work. I found this recipe on Cooking Light and it had more of a summer feel, with tomatoes, red bell pepper and yellow squash. To turn it into a more wintery feel, I used butternut squash and celery and instead of turkey sausage used andouille sausage.
Depending on your meat and vegetables, the steps for your hash might be a bit different.
- Choose your meat and vegetables and cut them into bite sized pieces.
- Brown the meat and add your vegetables, sauté until tender, adding a little broth or liquid if you’d like.
- Fry or poach and egg.
- Serve hash with egg on top.
Ingredients and Tips for Making Hash
- Andouille Sausage – can use mild pork or turkey sausage or cooked leftover meat.
- Celery – can also include onion, leeks, green bell peppers.
- Butternut squash – sweet potatoes or other winter squash will also work. For a summery version use zucchini.
- Fresh thyme – can use dried.
- Cider Vinegar
- Worcestershire Sauce
- Dijon Mustard – or a good grainy mustard.
- Black-eyed peas – canned, drained and rinsed
If you’re looking for another recipe that combines black-eyed peas and butternut squash – this Black-Eyed Peas Salad is a favorite!
Sausage and Black-Eyed Pea Hash
Butternut squash makes for a warm and comforting hash in this Sausage and Black-Eyed Pea Hash
- 8 ounces andouille sausage
- Olive oil
- 1 cup celery sliced
- 3 cups cubed butternut squash
- 1/4 cup water
- 2 teaspoons chopped fresh thyme
- 2 teaspoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 15 ounce black-eyed peas canned
- 4 large eggs
- 1/4 teaspoon freshly ground black pepper
Heat a large skillet over medium heat with a drizzle of olive oil. Add sausage and brown, crumbling it with a wooden spoon.
Add celery and butternut squash. Stirring occasionally, cook until butternut squash is golden and tender, about 10 - 15 minutes.
Add the water, thyme, vinegar, Worcestershire sauce, mustard and black-eyed peas. Let simmer for about 2 minutes and then reduce heat to low.
Heat a small skillet with several inches of water in it, until it is just barely boiling. Add a teaspoon of vinegar. Crack the eggs in into a small bowl and gently pour them into the water. Cook for about 2 minutes to keep a nice yolk. Scoop eggs out with a slotted spoon.
Divide hash between four plates and top with an egg and a generous grinding of fresh black pepper.
- Andouille Sausage - can use mild pork or turkey sausage or cooked leftover meat.
- Celery - can also include onion, leeks, green bell peppers.
- Butternut squash - sweet potatoes or other winter squash will also work. For a summery version use zucchini.
- Fresh thyme - can use dried - use 1/2 teaspoon dried.
- Dijon Mustard - or a good grainy mustard.
- Black-eyed peas - canned, drained and rinsed