I am really excited about our dish today! This dish is inspired straight from my Texas foodie blog following friend, Miss Lady Alexander.
Miss Lady contacted me last week about a catered work event that included a dish that was so good that it must be made immediately.
Herein lies the issue, Miss Lady and I had no clue what the dish was called. Miss Lady gave me the ingredients and I still couldn’t think of the name of this dish.
I faintly remembered eating something similar in Mexico made with pinto beans and elotes (Mexican corn).
So here is where we’re starting folks. The dish included black-eyed peas, corn, and peppers and served with scrambled eggs.
I decided to take those ingredients given to me by Miss Lady and create a Black-Eyed Peas Hash!
This is a 20 minute meal folks…with the help of Glory Foods Black-eyed Peas!
If you would like to make your black eyed peas from scratch, check out my Slow Cooker Black Eyed Peas Recipe!
The results of this dish are beyond tasty!
You have the nice creamy, highly seasoned black eyed peas, with the sweet corn, all sauteed with peppers, garlic, and onion.
Then you take the cheesy eggs and this is pure food heaven!
Big Goo and Baby Girl sat at the table quietly eating, no one said a word…until the food was all gone…then they spoke and said that was the best brunch I’ve ever fixed them.
Shocker, coming from Big Goo the meat eater, but he loved it!
I would like to personally thank Miss Lady for the inspiration, and I hope she enjoys recreating this recipe as I much as I did!
Black Eyed Peas Hash with Sauteed Corn, Peppers, and Scrambled Eggs
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1 14 ounce can of Glory Blackeye Peas
2 cups organic corn
1/4 cup jack cheese, grated
1/4 cup sharp cheese, grated
1/4 cup chopped bell peppers
1/4 cup chopped red onions
2 cloves garlic, minced
1/2 jalapeno, fresh, seeded (optional)
4 eggs, lightly beaten
1 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
pinch of cayenne pepper
green onions to garnish
extra virgin olive oil
Mix seasoning blend and set aside.
Drain black-eyed peas and set aside.
Lightly beat eggs in a small bowl and season with 1 teaspoon of seasoning blend, set aside.
In a skillet heat about 1 tablespoon olive oil over medium heat, add peppers, jalapeno and onion, saute for about 5 minutes, season with 2 teaspoons of seasoning blend, add garlic and cook 1 minute more.
Add black eyed peas and corn to veggie mixture, season with remaining seasoning blend and mix well. Cooke for about 10 minutes over medium heat, stirring occasionally.
While veggie mixture cooks, in a separate pan add about 1 teaspoon of olive oil over medium heat, add beaten eggs and scramble for about 3-4 minutes. Top with cheeses and set aside to melt.
To serve, plate up hash and serve with a wedge of scrambled eggs, enjoy!