icon-location Charlotte, NC

Shrimp and Black-Eyed Pea Hash with Fried Eggs & Apple Smoked Bacon

Seafood

Serves 6

Ingredients for Shrimp and Eggs

1 lb 21-25 Shrimp, peeled (24 pieces)
3 cup diced Yukon Gold Potatoes (1/4" dice; cooked 1/2 way salted water)
6 free range Eggs
4 tbsp Bacon Fat or Butter
1 tbsp each chopped Tarragon, Parsley and Chives

Method for Dish

  • Render bacon slowly. When crisp add onion, peppers and garlic. Cook until soft.
  • Add peas and cover with water. Bring to a boil and reduce to simmer. Cook until peas are tender. Cool in liquid in ice bath.
  • Add cider vinegar and season slightly with salt and pepper.

    • 710 W.Trade Street, Charlotte, NC, 28202
    704-379-7555