Sweet Potato Hash with Harissa
Ingredients
The hash
-
2
medium
yams or sweet potatoes
-
3–5
tablespoons
Harissa paste
-
to taste
Salt and pepper
-
6
eggs
-
2–3
Merguez sausages
-
½
onion
sliced (optional)
-
to taste
Fresh cilantro leaves
Harissa paste
-
4
oz
dried chilies
-
6–8
cloves
garlic
-
1
tablespoon
cumin seeds
-
2
teaspoons
caraway seeds
-
1
tablespoon
coriander seeds
-
3
tablespoons
olive oil
-
1¾
teaspoons
kosher salt
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
smoked paprika (optional)
Instructions
- Preheat the oven to 400°F.
- Scrub and dice the yams or sweet potatoes into ½ inch cubes, leaving the skin on.
- Toss the diced sweet potatoes with 3-5 tablespoons of Harissa paste and season with salt and pepper.
- Spread the potatoes on a parchment-lined baking sheet and roast until crisp and tender, stirring occasionally.
- While the potatoes roast, slice and brown the Merguez sausages in a skillet, optionally adding sliced onions.
- Poach the eggs and set aside.
- Once the sweet potatoes are done, mix them with the browned sausages and onions in the skillet.
- Gently place the poached eggs on top of the hash and garnish with fresh cilantro and additional Harissa if desired.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
486
Total fat
28.7g
Total carbohydrates
30.9g
Total protein
24.8g
Sodium
1389.8mg
Cholesterol
535.9mg
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