Black-Eyed Pea Hash

Prep time:20 min
Total time:30 min

Serves 4


3 tbsp Longo’s Unsalted Butter 2 stalks celery, chopped

1 shallot, minced

1 clove garlic, minced

1 grilled shepherd pepper, chopped

1 grilled poblano pepper, chopped

1 cup chopped grilled zucchini

2 cups cooked black-eyed peas or 1 can (540 mL) Longo’s Cannellini Beans, drained and rinsed

1/2 tsp salt

1/4 tsp pepper

2 tbsp Longo’s Cider Vinegar

1 tbsp lemon juice

2 tbsp chopped fresh parsley

1 tbsp chopped fresh Longo’s Thyme

3/4 cup flaked Hard Apple Cider Smoked Trout (if using see recipe)


  • Melt butter over medium heat in large skillet until frothing. Add celery, shallot and garlic; cook, stirring, for about 5 minutes or until transparent.
  • Stir in both peppers, zucchini and black-eyed peas. Cook, stirring, until vegetables heated through. Add salt and pepper; stir to coat.
  • Pour in vinegar and lemon juice and stir to deglaze pan. Stir in parsley and thyme to combine well. Remove from heat and gently fold in trout to serve.
  • Tip
  • Omit flaked trout and simply serve the hash alongside a portion of the smoked trout.
  • To grill vegetables brush peppers and zucchini slices with oil and grill over medium-high heat, turning occasionally, for 8 minutes for the zucchini and about 12 minutes for the peppers. Peel peppers and remove seeds. Dice all the vegetables.
  • Brunch bowl tip
  • For added colour and flavour, wilt 1 pkg (142 g) Longo’s Baby Spinach and top each bowl with it. Place 2 poached eggs on top to serve.

Nutritional Information

Per serving: 300 calories
  • Protein 15g
  • Fibre 5g
  • Fat 15g
  • Sugar 4g
  • Carbs 27g
  • Sodium 470mg