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You are here: Home / 10 Ingredient Meals / Black Eyed Peas Hash with Chorizo and Eggs

January 1, 2019 By Kaitlin 23 Comments

Black Eyed Peas Hash with Chorizo and Eggs

NOTE: I was sent a Deiss 5-Piece Nylon Utensil Set in order to write this post and host a giveaway. All opinions are mine alone.

Happy New Year! There are a bunch of food traditions for New Year’s Day, including eating Black Eyed Peas to bring prosperity in the new year. Last year, I made Black Eyed Peas with Collard Greens. This year, I thought I’d make a brunch recipe that’s hearty enough for New Year’s Day – Black Eyed Peas Hash with Chorizo and Eggs.

Black Eyed Peas Hash with Chorizo and Eggs

This recipe for Black Eyed Peas Hash is made with potatoes, onions, bell peppers, black eyed peas, chorizo, eggs, and tomato.

Black Eyed Peas Hash with Chorizo and Eggs

To start the New Year off right, Deiss Kitchenware was kind enough to send me a 5-Piece Nylon Utensil Set that includes a Soup Ladle, Slotted Turner, Spaghetti Server, Serving Spoon, and Slotted Serving Spoon.

Source: Deiss Kitchenware

I ended up using 3 of the 5 utensils in this recipe and found them to be really handy. Made of BPA-free nylon, the utensils are both flexible and sturdy, so they adapt nicely to different types of cooking. The utensils can withstand temperatures up to 480° F and are non-stick, so they won’t scratch your non-stick cookware. Nylon utensils are easily cleaned, and don’t stain or accumulate odors.

Source: Diess Kitchenware

Deiss is also providing a second 5-Piece Nylon utensil set for a giveaway! Details after the recipe.

Ingredients:

  • 1 tablespoon olive oil
  • 8 oz chorizo, diced
  • 4 russet potatoes, cut into bite sized pieces (about 2 cups)
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • salt and pepper, to taste
  • 1 15 oz can black eyed peas, rinsed and drained
  • 1 tablespoon Worcestershire sauce (check brand to ensure gluten-free)
  • 1 tablespoon Dijon mustard
  • 4 large eggs
  • 1/4 cup cherry or grape tomatoes, halved
  • 2 teaspoons fresh thyme, for garnish

Prepare your ingredients before starting. You can add the onion and pepper to the same bowl, as they will be added at the same time.

Stir together the Worcestershire sauce and Dijon mustard, set aside.

 

Add the olive oil to a large pan over medium high heat. Add your chorizo pieces and cook until browned and cooked through, about 3 minutes. Remove with a slotted spoon and set aside.

Add the potatoes to the pan and cook, stirring occasionally, for 10 minutes. I found it helpful to use a flat spatula to flip the potatoes so they were cooked evenly.

Add the onions and peppers. Season with salt and pepper and stir to combine. Cook for another 5 minutes.

Add in the drained black eyed peas and drizzle with the Worcestershire-mustard mixture. Stir to combine. Cook for 2 minutes to heat the black eyed peas through.

Stir in the reserved chorizo. Using the back of a spoon, make 4 indentations in the mixture. Lower the heat to medium low.

Carefully add each egg to these indentations. (I crack each egg individually into a small bowl and then pour into the pan to make sure there are no eggshells.)

Sprinkle with the tomatoes. Cover and cook for 6 to 8 minutes, depending on how you like your eggs (6 minutes will be a runny egg, 8 minutes will be more cooked through), or until the egg whites have all set.

Top with the fresh thyme leaves and serve.

Black Eyed Peas Hash with Chorizo and Eggs

Cooking the potatoes in the chorizo dripping infuses that yummy flavor into every bite. The potatoes are crisp on the outside and soft on the inside. The black eyed peas, potatoes, and eggs make for a super hearty meal. The tomatoes add a bit of acid to help brighten up the rest of the flavors.

Black Eyed Peas Hash with Chorizo and Eggs

Not too bad of a way to begin the new year, no?

On to the giveaway!  Use the widget below to enter. Good luck!
a Rafflecopter giveaway

 

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Black Eyed Peas Hash with Chorizo and Eggs

Total Time: 40 minutes

Yield: 4 servings

Black Eyed Peas Hash with Chorizo and Eggs

Ingredients

  • 1 tablespoon olive oil
  • 8 oz chorizo, diced
  • 4 russet potatoes, cut into bite sized pieces (about 2 cups)
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • salt and pepper, to taste
  • 1 15 oz can black eyed peas, rinsed and drained
  • 1 tablespoon Worcestershire sauce (check brand to ensure gluten-free)
  • 1 tablespoon Dijon mustard
  • 4 large eggs
  • 1/4 cup cherry or grape tomatoes, halved
  • 2 teaspoons fresh thyme, for garnish

Instructions

  1. Prepare your ingredients before starting. You can add the onion and pepper to the same bowl, as they will be added at the same time.
  2. Stir together the Worcestershire sauce and Dijon mustard, set aside.
  3. Add the olive oil to a large pan over medium high heat. Add your chorizo pieces and cook until browned and cooked through, about 3 minutes. Remove with a slotted spoon and set aside.
  4. Add the potatoes to the pan and cook, stirring occasionally, for 10 minutes. I found it helpful to use a flat spatula to flip the potatoes so they were cooked evenly.
  5. Add the onions and peppers. Season with salt and pepper and stir to combine. Cook for another 5 minutes.
  6. Add in the drained black eyed peas and drizzle with the Worcestershire-mustard mixture. Stir to combine. Cook for 2 minutes to heat the black eyed peas through.
  7. Stir in the reserved chorizo. Using the back of a spoon, make 4 indentations in the mixture. Lower the heat to medium low.
  8. Carefully add each egg to these indentations. (I crack each egg individually into a small bowl and then pour into the pan to make sure there are no eggshells.)
  9. Sprinkle with the tomatoes. Cover and cook for 6 to 8 minutes, depending on how you like your eggs (6 minutes will be a runny egg, 8 minutes will be more cooked through), or until the egg whites have all set.
  10. Top with the fresh thyme leaves and serve.
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Related posts:

Steak and Eggs Hash Cheesy Skillet Eggs and Hash Black Eyed Peas with Collard Greens New Jersey Style Loco Moco

Filed Under: 10 Ingredient Meals, Breakfast, Dairy Free, Giveaway, Gluten Free, Main Dish, North America, Nut Free, One Pot Meals, Pork Tagged With: 5-Piece Nylon Utensil Set, Bell Pepper, Black Eyed Peas, Breakfast, Chorizo, Dairy Free, Deiss, Deiss Kitchenware, Dijon Mustard, Eggs, Gluten Free, Hash, I Can Cook That, New Year, New Years Day, Onions, Pork, Potatoes, Recipe, Thyme, Tomatoes, Worcestershire Sauce

Comments

  1. rana says

    January 2, 2019 at 7:53 am

    the spatula

    Reply
  2. Heather B says

    January 2, 2019 at 8:37 am

    Definitely the spatula

    Reply
  3. Leslie says

    January 2, 2019 at 2:58 pm

    I believe I will reach for the slotted spoon the most often.

    Reply
  4. abby says

    January 2, 2019 at 4:42 pm

    i would have to say the spatula. loving this set!

    Reply
  5. sarah s says

    January 4, 2019 at 3:42 am

    I think I would use the slotted turner and spoon the most often.

    Reply
  6. Helen says

    January 4, 2019 at 7:26 am

    I could see myself using the Slotted Turner a lot.

    Reply
  7. Elle says

    January 4, 2019 at 2:01 pm

    I’d use the spatula the most.

    Reply
  8. Michelle J. says

    January 4, 2019 at 3:43 pm

    The spatula

    Reply
  9. Tammy Woodall says

    January 4, 2019 at 4:00 pm

    I would use the Spoon the most. I make a lot of soups.

    Reply
  10. Dana Rodriguez says

    January 4, 2019 at 5:48 pm

    Nice set. I would use the spoon the most.

    Reply
  11. cyndi br says

    January 4, 2019 at 6:56 pm

    I would use the ladle the most.

    Reply
  12. Marilyn Nawara says

    January 4, 2019 at 11:51 pm

    I would use the slotted turner the most.

    Reply
  13. Carolsue says

    January 5, 2019 at 8:09 am

    I would use the spatula the most!

    Reply
  14. Susan Christy says

    January 5, 2019 at 4:33 pm

    I would use the spoons the most. Why do I cook so many things that need a lot of stirring?!?!?

    Reply
  15. Christy Spurlock says

    January 6, 2019 at 2:08 am

    The slotted turner would be used the most in my kitchen!

    Reply
  16. Nancy Loring says

    January 6, 2019 at 2:40 pm

    I would be using the spaghetti server most. We are big pasta eaters in this house and to have a strong durable spaghetti server is so necessary. The soup spoon would be a close second. I love soups especially in this cold winter weather.

    Reply
  17. Allyson Tice says

    January 6, 2019 at 5:09 pm

    I think i would use the spatula the most! my kiddos like eggs a lot!

    Reply
  18. Jeremy McLaughlin says

    January 6, 2019 at 6:42 pm

    Would use the spatula the most.

    Reply
  19. Chelsea says

    January 7, 2019 at 2:24 am

    I’d use the spatula the most!

    Reply
  20. Jack Deyes says

    January 7, 2019 at 1:38 pm

    Great blog post

    –
    Jack Deyes
    jackdeyes.com

    Reply
  21. Bianca Munoz says

    January 7, 2019 at 8:01 pm

    WE would use them all but mostly the Soup Ladle! Thank you!

    Reply
  22. Linda says

    January 8, 2019 at 1:32 am

    I would use the spatula probably daily.

    Reply

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