Black-eyed Peas & Dill Potato Skillet
In many cultures, special ingredients or dishes are considered the bearer of good luck for the coming year. In the American South, consuming a plate of black-eyed peas on January 1 is thought to bring you good fortune and wealth. They also just so happen to be delicious, and nutritious!
Ring in the new year by making this Black-eyed Pea and Dill Potato Skillet created by Erin Alderson of Naturally Ella.
Black-Eyed Peas & Dill Potato Skillet
- 1½ (roughly ¾ lb) cups small red potatoes
- ⅓ cup dried black eyed peas
- 1 tablespoon olive oil
- 2 shallots, diced
- 1 tablespoon fresh rosemary
- 2 tablespoons fresh dill
- ¼ teaspoon salt
- 2 eggs
- Bring water, enough for peas and potatoes together, to a boil in a medium pot. Add ⅓ black-eyed peas and cook until almost tender, 15-18 minutes. Chunk potatoes and add to peas, cook for another 5-6 minutes or until potatoes and peas are both tender. Remove and drain.
- In two 5″ cast iron skillets* or one 10″ skillet, heat olive oil over medium heat. Add in shallots and cooking until translucen, 3-5 minutes. Stir in potatoes, peas, 1 tablespoon rosemary, 2 tablespoons dill, and ¼ teaspoon salt. Continue to cook until potatoes start to slightly brown.
- Create a well in the center and add egg(s). Cover and let cook until egg is desired doneness (cook longer if you do not care for runny yolks.) Remove from heat and serve with an extra sprinkle of dill.
*If doing one skillet, divide all ingredients in half and add to each pan.
Recipe and photo courtesy of Erin Alderson; originally posted on Naturally Ella.
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