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.
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.
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?
On to the giveaway! Use the widget below to enter. Good luck!
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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
- 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.
rana says
the spatula
Heather B says
Definitely the spatula
Leslie says
I believe I will reach for the slotted spoon the most often.
abby says
i would have to say the spatula. loving this set!
sarah s says
I think I would use the slotted turner and spoon the most often.
Helen says
I could see myself using the Slotted Turner a lot.
Elle says
I’d use the spatula the most.
Michelle J. says
The spatula
Tammy Woodall says
I would use the Spoon the most. I make a lot of soups.
Dana Rodriguez says
Nice set. I would use the spoon the most.
cyndi br says
I would use the ladle the most.
Marilyn Nawara says
I would use the slotted turner the most.
Carolsue says
I would use the spatula the most!
Susan Christy says
I would use the spoons the most. Why do I cook so many things that need a lot of stirring?!?!?
Christy Spurlock says
The slotted turner would be used the most in my kitchen!
Nancy Loring says
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.
Allyson Tice says
I think i would use the spatula the most! my kiddos like eggs a lot!
Jeremy McLaughlin says
Would use the spatula the most.
Chelsea says
I’d use the spatula the most!
Jack Deyes says
Great blog post
–
Jack Deyes
jackdeyes.com
Bianca Munoz says
WE would use them all but mostly the Soup Ladle! Thank you!
Linda says
I would use the spatula probably daily.