Sausage and Black-Eyed Pea Hash
Butternut squash makes for a warm and comforting hash in this Sausage and Black-Eyed Pea Hash
Servings 4
Calories 435kcal
Ingredients
- 8 ounces andouille sausage
- Olive oil
- 1 cup celery sliced
- 3 cups cubed butternut squash
- ¼ 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
- ¼ teaspoon freshly ground black pepper
Instructions
- 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.
Notes
- 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 ½ teaspoon dried.
- Dijon Mustard - or a good grainy mustard.
- Black-eyed peas - canned, drained and rinsed
Nutrition
Calories: 435kcal | Carbohydrates: 36g | Protein: 26g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 211mg | Sodium: 657mg | Potassium: 982mg | Fiber: 9g | Sugar: 6g | Vitamin A: 11600IU | Vitamin C: 25.7mg | Calcium: 125mg | Iron: 5.3mg