Sausage and Black-Eyed Pea Hash

I don’t think I’ve ever made hash.  For many years I thought hash only came with corned beef in it and that’s not a favorite of mine.  Turns out hash, in the food world, is just a dish of diced up meat and vegetables all cooked together.  Just jumbled up food.  It’s a good way to use up odds and ends.  It looks kinda gross, but this one made for a really good breakfast for dinner kind of meal.

I followed the recipe to a tee with the two exceptions that I used frozen peas instead of canned and I drained the sausage grease out of the pan before I added the vegetables.  I’m sure that was supposed to be in the directions.  It’s a Cooking Light recipe after all.  There’s not a lot to this.  Dicing and sauteing mostly.  Two recommendations – use a sausage with a lot of flavor and do the egg over easy even if you don’t like to eat them that way.  I didn’t use andouille because I had some of the magical Della Nonna sausage from SausageCraft.  You just can’t beat the flavor a sausage made from local pork, ramps and pecorina cheese.  Seriously good.  So I guess that’s a third change to the recipe.  And a darn good one.  The thing about the egg is that the yolk helps make a sauce on the hash.  You won’t notice the yolk the way you do when over easy eggs are served to you by themselves.  Trust me.  Just try it.

This is good stuff.  It’s one of those dishes that started off good and got better as I ate.  The sauce is tangy, but very subtle.  It’s nice because the vegetables are pretty subtle too.  The strongest flavor in here other than the sausage (have I mentioned how good that is?) is the black-eyed peas.  The peas add an earthy flavor and a nice weight to the hash.  Without them I think the sausage would so over power the vegetables that it wouldn’t seem like a unified dish.  The egg gives it just enough richness.  For a dish that’s not much to look at it certainly is the perfect balance of flavors and textures.

The last few years have seen a number of Southern “home cooking” foods make their way to restaurant menus and take on a trendy flair:  deviled eggs, pimiento cheese, etc.  I think hash could just be the next local food meets Southern kitchen cooking meets restaurant menus trend.  The possibilities are endless!

Good?  Unexpectedly very, very good.
Easy? One knife, one pot, one plate. Easy.
Good for company? Maybe for a weekend breakfast with overnight guests.
Special shopping? Nope, that would defeat the purpose of hash!

Sausage and Black-Eyed Pea Hash


8 ounces diced flavorful sausage (hot italian, andouille, something unique from your local butcher)
1/2 C diced onion
1/2 cup diced celery (about 2 stalks)
1 cup chopped fresh tomato
1 medium red bell pepper, cubed
1 medium yellow squash, cubed
1/4 cup water
1 teaspoons chopped fresh thyme
1 teaspoons cider vinegar
1 teaspoons Worcestershire sauce
1 teaspoons Dijon mustard
2 cups black-eyed peas, cooked
1 teaspoon canola oil
4 large eggs
1/4 teaspoon freshly ground black pepper


1. Heat a large nonstick skillet over medium-high heat. Add sausage; sauté 4 minutes or until lightly browned, stirring occasionally. Remove sausage from pan and empty all but 1 tablespoon of the grease. Add onion and next 4 ingredients (through squash); sauté 3 minutes, stirring frequently. Add 1/4 cup water and next 5 ingredients (through peas). Return sausage to the pan. 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. Turn gently after 2 minutes. 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.


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