Recipe: Andouille Sausage and Black-Eyed Pea Hash

By on December 27, 2012 in Recipes with 1 Comment

Andouille and Black-eyed Pea Hash

Eating Black-Eyed Peas on New Year’s Day is a tradition throughout the South for bringing luck and prosperity in the New Year. Hoppin John is probably the most popular Black-Eyed Pea dish eaten on New Year’s. It consists of black-eyed peas cooked with rice, some type of pork, and seasonings. Frequently cornbread is served alongside black-eyed peas as a representation of gold.

Black-Eyed Pea Hash

Not everyone is a fan of black-eyed peas and their nutty, buttery, and earthy flavor; emphasis on earthy. This Andouille and Black-Eyed Pea Hash is a wonderful dish for those on the fence about black-eyed peas. The spiciness of the black-eyed peas is the most prominent flavor and the silky egg yolk spreads across the hash adding a creaminess to a legume that can otherwise be a little dry.

Another favorite black-eyed pea recipe of mine is Black-Eyed Pea Salad with Roasted Butternut Squash and Goat Cheese.

New Year's Black-eyed Pea recipe

Note: If you can’t find andouille sausage at your local market, Aidells Cajun Style Andouille, 13 ounces can be purchased through

Andouille Sausage and Black-Eyed Pea Hash

  • 3 links Andouille Sausage, cut in half lengthwise and then into half-moon shapes
  • 1 cup diced sweet onion
  • 1/2 cup diced red bell pepper
  • 1 medium yellow squash, diced
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons cider vinegar
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons Dijon mustard
  • 2 cups frozen black-eyed peas, cooked according to package directions
  • 1/2 tablespoon butter
  • 1/2 tablespoon canola oil
  • 4 large eggs
  • salt and pepper to taste
  1. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage and saute 3 minutes, or until lightly browned.
  2. Add onion, bell pepper, and squash and saute 5 minutes, stirring frequently. (Make sure heat is high enough to caramelize the veggies. You should see lots of steam.)
  3. Add thyme, vinegar, Worcestershire sauce, Dijon mustard, and black-eyed peas. Cook for 2 minutes. Season to taste with salt and pepper and place mixture in a medium bowl. Keep warm.
  4. Wipe pan clean and place over medium heat. Add butter and canola oil and swirl to coat pan. Crack eggs into pan and cook 4 minutes or until egg whites are set. Remove pan from heat and season eggs with salt and pepper to taste.
  5. To serve, divide black-eyed pea mixture between 4 plates and top with egg.

Yield: 4 servings

Recipe Source: adapted from Cooking Light July 2012

Disclaimer: Fort Mill SC Living is an affiliate

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  1. I love black eyed peas, even though I haven’t eaten them in ages. My mom used to make soups with them all the time. Somehow, I just forgot about them!
    Julia | recently posted…Black bean pumpkin butternut squash soupMy Profile

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