Sausage and Black-Eyed Pea Hash
Sausage and Black-Eyed Pea Hash is a gluten free and dairy free side dish. One portion of this dish contains approximately 26g of protein, 13g of fat, and a total of 339 calories. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of thyme, worcestershire sauce, celery, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.
Heat a large nonstick skillet over medium-high heat.
Add sausage; saut 4 minutes or until lightly browned, stirring occasionally.
Add celery and next 3 ingredients (through squash); saut 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.
Place about 1 cup pea mixture onto each of 4 plates; top each serving with one egg.
Sprinkle eggs evenly with black pepper.