Ingredients

The following ingredients have 4 Servings
  • 8 ounces andouille sausage
  • Olive oil
  • 1 cup celery (sliced)
  • 3 cups cubed butternut squash
  • 1/4 cup water
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 15 ounce black-eyed peas (canned)
  • 4 large eggs
  • 1/4 teaspoon freshly ground black pepper

Instruction

  • Heat a large skillet over medium heat with a drizzle of olive oil. Add sausage and brown, crumbling it with a wooden spoon.  
  • Add celery and butternut squash. Stirring occasionally, cook until butternut squash is golden and tender, about 10 - 15 minutes. 
  • Add the water, thyme, vinegar, Worcestershire sauce, mustard and black-eyed peas. Let simmer for about 2 minutes and then reduce heat to low.
  • Heat a small skillet with several inches of water in it, until it is just barely boiling. Add a teaspoon of vinegar. Crack the eggs in into a small bowl and gently pour them into the water. Cook for about 2 minutes to keep a nice yolk. Scoop eggs out with a slotted spoon.
  • Divide hash between four plates and top with an egg and a generous grinding of fresh black pepper.