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.

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

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.

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.

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

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Black Eyed Peas Hash with Chorizo and Eggs

Total Time: 40 minutes

Yield: 4 servings

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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