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Sausage and Black-Eyed Pea Hash

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.

Course: Main Course

Keyword: black eye peas, hash browns, sausage

Servings:

Author: Cooking Light

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

Instructions

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