Hash – such an under appreciated word. Wholesome from its root vegetable tendencies, satisfying in its adaptability to suit any cook’s mood, and hands off cooking for ease of preparation. This Harissa Sweet Potato Hash with Baked Eggs has me yearning for Fall with cozy sweaters, more comfort food than I want to admit, and ready to say farewell to Summer if Vancouver cannot get over this rain. Seriously, who likes warm rain? Gross. I’d much prefer the sun to stay put (it is Vancouver after all, it rains about 8 months out of the year) or get to some cooler weather where I can layer appropriately, or at least hold an umbrella without looking foolish.
I know I just posted a harissa recipe a short time ago (for these Blackened Harissa Halibut Burgers), BUT it would be a huge mistake to not have harissa in this hash. The harissa peps up the sweet potato and allows the creamy egg yolk to cool the spice level down. The harissa compliments the merguez sausage to a tee as the contain similar spices, giving the dish a layer of flavours and binding them all together at the same time.
The crispy sausage truly allows you to sink your teeth into a firm texture. Without the sausage, the dish would be okay, but it would be full of mushy foods. I find having the contrasting textures enhances a dish, but not everyone does. I added a lemon parsley yogurt (kind of like in this post) and side green salad and served this for supper one cool Summer’s evening. Everyone loved it, especially my 3-year-old who’s obsessed with ketchup since I allow her to eat it when there are potatoes being served (the only way she’ll eat potatoes mind you).
- 1 lbs / 908 grams approximately 2 smaller sweet potatoes, peeled and chopped into 1/2" cubes
- 2 tbsp olive oil
- 2 tbsp harissa spice
- 3 lamb merguez sausages approximately 350-400 grams, casings removed and roughly chopped
- 4 large eggs
Preheat oven to 425° F.
In a 8" x 8" baking tray/pan toss together sweet potato cubes, olive oil, harissa spice. Top with sausage pieces. Bake for 15 minutes, or until potatoes have started to soft and sausage crisp.
Remove from oven and make 4 divots in the tray. Crack an egg into each divot. Return tray to oven and bake for 8-10 minutes more, until egg white has set, but yolks remain soft.
Serve with a light green salad and lemon yogurt sauce (see comments for recommendations) if desired.