This is the “oh my goodness I stayed up too late on New Year’s Eve, there’s hardly anything in the fridge and some friends just popped over for New Year’s Day brunch” recipe. You may already have all of the ingredients to make this eggs and potatoes dish, which will cure any hangover and make your friends happy and full.
Not only that, but it also includes black-eyed peas, which—according to Southern folklore—will bring you luck and prosperity throughout the year ahead if eaten on New Year’s Day. Serve with a crusty bread to sop up the eggs and a good cup of coffee.
Black-Eyed Peas with Eggs and Potatoes
Ingredients
Home-Fried Potatoes:
- 6–8 medium-sized red or Yukon potatoes (or combination of both)
- 2 Tbsp vegetable oil
- Salt and pepper
Black-Eyed Peas:
- 4 cups of black-eyed peas, drained and rinsed (two 15 oz. cans)
- 1 small yellow onion, chopped
- 1 garlic clove, chopped
- ¼ tsp cayenne pepper
- ½ tsp cumin
- 1½ cups vegetable broth
- 1 Tbsp cilantro
Mushroom, Red Pepper and Onion Mixture:
- 8 oz. button mushrooms, sliced on the larger size
- 2 red peppers, sliced
- 1 medium onion, sliced
- 1–2 Tbsp vegetable oil
- Salt
Eggs:
- 4–8 eggs
- 2 Tbsp vegetable oil
- Chopped cilantro
Method
To Make the Home-Fried Potatoes:
Add potatoes to a pot of water so the water just about covers the potatoes. When the water begins to boil, turn the heat down and simmer until the potatoes are soft in the middle, about 15 minutes (test with a fork). Drain the potatoes and set aside to cool. Once they are cool, peel and cut into chunks. In a large skillet, heat 2 Tbsp of vegetable oil and add the potatoes. Cook the potatoes for about 10 minutes, turning frequently until they are brown and crispy on both sides.
To Make the Black-Eyed Peas:
Heat the oil in a skillet. Add garlic, onions, cumin and cayenne pepper. Cook until onions are translucent. Add black-eyed peas and vegetable broth. Simmer until mixture begins to thicken, 10–15 minutes. Stir in cilantro. Season with salt and pepper.
To Make the Sauteed Mushroom, Red Pepper and Onion Mixture:
In a skillet, heat the oil and add the onions with a pinch of salt. Saute for about 5 minutes. Add the red pepper and saute for another 5 minutes; finally, add the mushrooms and saute for another 5 minutes.
To Make the Eggs:
Heat oil in a skillet until pretty hot. Crack in eggs and cook until the edges are nice and crispy. While cooking, you can cover with a lid for about 1 minute. If you are making eggs over, once the edges are crispy, simply flip the egg and continue cooking to however you prefer the yolk (over-easy or over-medium).
To Serve
In a bowl or on a plate, arrange a heaping scoop of the black-eyed peas, home-fried potatoes and sauteed mushroom/red pepper/onion mixture, then top with two eggs. Season with salt and pepper. Top with chopped cilantro, and serve hot. Serves 2–4.
- Photography: Tami Seymour