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Sausage and Black-Eyed Pea Hash Recipe

   
 

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     Sausage and Black-Eyed Pea Hash

Category   Breakfast - Brunch
Sub Category   None
Servings   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
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-eye, rinsed and drained
1 tablespoon canola oil
4 large eggs
1/4 teaspoon freshly ground black pepper

Instructions
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. 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. 3. Place about 1 cup pea mixture onto each of 4 plates; top each serving with one egg. Sprinkle eggs evenly with black pepper. ,
Calories- 242 Fat- 11.3g Saturated fat- 3g Monounsaturated fat- 4.2g Polyunsaturated fat- 1.8g Protein- 19.7g Carbohydrate- 17g Fiber- 3.9g Cholesterol- 194mg Iron- 2.4mg Sodium- 478mg Calcium- 68mg


Originally Submitted
10/14/2012





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