Calling all parents! A 30 minute sheet pan gnocchi meal that your entire family will enjoy. Crispy gnocchi, mild Italian sausage, and broccoli with lemon is a perfect busy weeknight recipe.
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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).
Yields 4
Spicy Harissa and Merguez Sweet Potato Hash with Baked for a hands off dish that can serve any meal, any time of day. A perfect comfort food meal.
5 minPrep Time
25 minCook Time
30 minTotal Time
Ingredients
Instructions
This recipe and the next two came about through a collaboration with the talented food photographer Joey Armstrong. She’s got mad skills behind the lens! I had wanted to do risotto, but a truly inspired risotto theme based around different global flavours. New flavours, old technique. All the recipes turned out much better than any expectations I had held. They’re really delicious. And, I’m not just saying that because I made them up, I’m saying it because somehow, I made these ingredients work together and taste great.
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