Black Eyed Pea Hash

This Black Eyed Pea Hash is quick and simple & made in one skillet with kale, carrots & tomatoes. Perfect for New Year's or anytime of year.

It's common for southerner's to eat black eyed peas, which are said to represent coins and collard greens to represent money on New Year's Day. This ensures good luck and prosperity in the coming year. I've never been one for New Year's traditions or superstitions. But why not partake in a little holiday tradition if it is as tasty as this Black Eye Pea Hash.

This hash is super simple to make and comes together in under 30 minutes plus it's hearty and satisfying. Eat it as is or serve with rice, stuffed in a baked sweet potato, or with my Skillet Cornbread.

Ingredients

The usual method for making black eyed peas includes a ham bone and looks a bit colorless. So, for my version of course the ham bone was out. I also wanted to liven the dish up with some colorful veggies and yummy spices.

• black eyed peas
• onion
• bell pepper
• carrot
• garlic
• tomatoes
• kale, collard greens or spinach
• olive oil
• thyme
• smoked paprika
• salt and pepper
• cayenne pepper

See recipe card for quantities.

Instructions

This hash is very easy to make. Start by sautéing the vegetables for a few minutes to soften them up a bit. Then add spices, black eyed peas and remaining ingredients. Sauté everything together for a few minutes and serve.

Equipment

You'll need a sauté pan or skillet to make the hash. Plus, usual kitchen tools such as utensils and measuring spoons. Nothing fancy, what you have will work.

Storage

Store leftover hash in an airtight container in the fridge. Good for 3-4 days.

Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.

Recipe

Black Eyed Pea Hash

Melissa

A quick and simple one skillet hash made with black eyed peas, kale, carrots, and tomatoes. Perfect for New Year's.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course, Side Dish

Servings 4

Ingredients

  

• 1 tablespoon olive oil
• ½ small onion, diced
• ½ bell pepper, chopped
• 1 carrot, chopped
• 2 handfuls kale or another green, torn
• 2-3 garlic cloves. minced
• 1 teaspoon thyme
• 1 ½ teaspoon smoked paprika
• dash of cayenne pepper optional
• salt and pepper to taste
• 12 oz cooked black eyed peas
• 2-3 tomatoes diced

Instructions

 

• Heat olive oil in a skillet over medium heat.
  1 tablespoon olive oil
• Add onion, pepper, carrot and kale. Saute' for about 5 minutes until softened. Add kale and sauté until wilted, about 3 minutes.
  1 tablespoon olive oil, ½ small onion, diced, ½ bell pepper, chopped, 1 carrot, chopped, 2 handfuls kale or another green, torn
• Add garlic, thyme, paprika, cayenne and a dash of salt and pepper.
  2-3 garlic cloves. minced, 1 teaspoon thyme, 1 ½ teaspoon smoked paprika, dash of cayenne pepper, salt and pepper to taste
• Add black eyed peas and tomatoes. Carefully toss to combine and heat for 2-3 minutes longer. Taste and adjust seasoning.
  12 oz cooked black eyed peas, 2-3 tomatoes diced
• Serve with cornbread, rice, or stuffed in a baked sweet potato.

Notes

I used quick cook black eyed peas I found in the produce section of the grocery store. I cooked them for about 10 minutes per the instructions on the package while I chopped the veggies. You can use dried peas, just soak and cook fully and drain before adding to skillet. Canned peas would work as well. Just drain and rinse before adding to the skillet.