When the usual eggs and bacon gets a bit boring, hash skillets are the way to go for a satisfying breakfast.
And if you haven’t gotten on the harissa train yet, this recipe is the perfect way to ease into the spicy, garlicky African paste that livens up just about any dish you put it in. You can find harissa paste pretty easily these days in the same section of the grocery store you’d buy tomato paste or in the international foods section.
Tossing sweet potatoes in the harissa and then letting them roast until crispy brings a whole new perspective to this breakfast skillet. Throw in some chorizo for added protein, and of course, no matter what you do, always top with a runny poached (or fried) egg.
Harissa sweet potato hash with chorizo and poached eggs recipe
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
- 2 cups diced sweet potatoes
- 3 tablespoons extra-virgin olive oil, divided
- 2-1/2 tablespoons harissa paste
- 1/2 large yellow onion, sliced
- 4 ounces chorizo
- Salt and pepper
- 2 eggs, poached
- Fresh parsley or cilantro, for garnish
- Heat the oven to 400 degrees F.
- In a medium bowl, toss the sweet potatoes, 1/2 tablespoon of olive oil and harissa paste until the sweet potatoes are fully coated in the mixture.
- Spread the potatoes out onto a parchment- or Silpat-lined baking sheet in a single layer.
- Roast for about 20 minutes, tossing once, until crispy.
- While the sweet potatoes roast, in a medium skillet over medium-high heat, heat the remaining olive oil.
- Add the onions to the skillet, and cook until softened, about 4 – 5 minutes.
- Add the chorizo, break it up into small pieces using a spatula, and cook until browned.
- Remove the sweet potatoes from the oven, add them to the skillet, and toss until the mixture is fully combined.
- Season with salt and pepper, to taste.
- Top the hash with poached eggs, and garnish with parsley or cilantro.
- Serve immediately.