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
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Preheat oven to 425° F.
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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.
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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.
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Serve with a light green salad and lemon yogurt sauce (see comments for recommendations) if desired.
Enjoy! xo
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Anything with baked eggs on it sounds fantastic to me 😀 Great post!
Thanks Amanda!
Yum! This looks amazing Samantha! I love that you used lamb sausage in this dish…one of my favourites! I definitely need to try making this in the fall. I’ve never used harissa spice before but it seems to be all the buzz these days!
Thanks so much Kimberly! I love lamb and so do my kids (one of my twins is very picky with meat) so it is a no-brainer for me 🙂 Hope you have a great long weekend!
I seriously just tossed my sweet potatoes in harissa earlier this week, haha. Great minds, Samantha! This sounds lovely; a perfect brunch dish!
Thanks too funny Dana. I love sweet potatoes and harissa together. Hope you have a great long weekend!
I am all for texture in a dish and love the addition of sausage and I have to admit that I’ve never tried harissa but this looks absolutely delicious!
Paprika would work too! Any sort of smoky-esque spice with some spice behind it is the goal for this dish. Thanks Marisa!
Ok, first of all, you can’t post too much harissa. Harissa is awesome. And so is merguez. Mmmm… I’m just picturing all of this now. Man, I love the summer too, but if this is what I can expect on the rainy days, then bring on the cool weather. 🙂
High five to comfort and cold weather! Hope you guys have a great long weekend! (PS – isn’t merguez just the best?!)
That looks so good! I was going to make a dish with harissa tonight, but ended up going over to my parents’ place to cook for them instead. I left the harissa at home and substituted the sambal oelek in their fridge, instead. Your wonderful description of this dish is making me feel harissa- deprived. Now, I want to go out and get some sausage so I can try this hash.
Ohhhh, your version sounds delicious too! I’m going to try it 🙂 I really think the sausage is required from the textural side of this dish, but that’s just me. Hope you had a lovely visit with your folks!
Love the contrasting textures in this dish – and the flavours are perfect for the upcoming cooler temps!
Thanks so much Mardi! I love playing with different textures, sometimes it bites me in the butt, however this time it worked out well.
You’re right – hash sort of has a bad connotation. But anything with root vegetables is wonderful and healthy! Love how you spiced your hash. By the way, did you know that there is a column of icons on the left side of your site that blocks information? Is it because I’m on my iPad?
Thank you!Yes, I tried to keep this hash healthy with flavour from spices and not from fats and salt. Sorry, but I don’t know as I haven’t had that issue with my iPad. I’ll look into it – thanks for the head’s up!
Saw this on foodgawker and had to pop over for the recipe. This looks delicious! A must-try for brunch.
YUM! This looks absolutely mouth watering. Cannot wait to try it out!
This sounds so good! I’m a big fan of sweet potatoes in hash and can’t wait to try with harissa.
This sounds fantastic! I love the combination of sweet potatoes and harissa. The sausage and runny egg yolk would just take it over the top. Such a great idea 🙂
Great pictures!
Damn, this looks tasty! My boyfriend makes a delicious sweet potato hash but I love the way you’ve elevated a simple hash and also made it more elegant with the eggs and lamb. I’d love to eat this breakfast!
And it is entirely baked too! Hello more time to sit and enjoy my coffee – well, that would have been the case before we had kids ;). Your bf sounds like a pro in the kitchen!
I wasnt ready for fall until I saw this recipe…..now, I can’t wait for it to cool off so I can make this!
Thanks Michele! The weather here in Vancouver has been truly Fall-like this week. It’s fairly depressing until I think of cozying up with dishes like this.
I’m veggie, but I love the idea of eggs baked with sweet potatoes! So smart.
Since the recipe is entirely baked it is super easy to skip the meat. Plus, you could add black beans or even spinach if you felt the need for additional protein on top of the eggs. I mostly added the meat for the texture 🙂
I’m super excited to try this! I love harissa!
Yay! I hope you like it.
This looks seriously delicious and such great comfort food for this weather. I can’t wait to try it for brunch this weekend!!
Thanks for your kind words and I hope it works for you!!! 😉