Thursday, May 9, 2013

Sausage and Black-Eyed Pea Hash

This recipe was quite the surprise. I decided to make it because, regardless of the long-ish list of ingredients, it's really a super simple recipe. Just do a little prep-work earlier in the day, or even the night before, by chopping up the sausage and veggies and storing them in the fridge until you need them. That way when it comes time to cook this, just toss it all  together!

Plus it had an egg on top...I love eggs.

This was so, so  good. Seriously. Really good. Even Jesse liked it! I did have to pick the yellow squash out of his, but other than that, he loved it. I cant wait to make it for Heath when he gets back. I think this is something he'll really like it.

Plus it's very good for you. Turkey sausage...all those egg. Sounds healthy to me!

Have a great day guys!


'Sausage and Black-Eyed Pea Hash'
Source: Adapted from Cooking Light


8 oz diced turkey sausage
1 cup sliced celery
1 cup chopped fresh tomato
1 medium red bell pepper, chopped
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 oz) can black-eyed peas, rinsed and drained
1 tablespoon canola oil (or coconut oil)
4 large eggs
1/4 teaspoon pepper


1. Heat a large non-stick skillet over medium-high heat. Add sausage; sauté 4 minutes or until lightly browned, stirring occasionally.

2. Add celery, tomato, red pepper and squash; sauté 3 minutes, stirring frequently.

3. Add water, thyme, vinegar, Worcestershire, dijon mustard and peas. Simmer for 2 minutes or until peas are thoroughly heated. Remove pea mixture from pan; keep warm. Wipe pan with a paper towel.

4. Return pan to medium heat. Add oil and swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are set. Remove from heat.

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


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