Welcome to day 3 of #BrunchWeek! Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!
While I started off Brunch Week with a lighter granola recipe, today I’m sharing a hearty egg main dish for brunch. I just couldn’t let Brunch Week go by without a solid hash recipe!
Hash’s are my go-to weekend breakfast/brunch to cook for Marc and I. I love that they are so versatile and are also a great way to jam in some veggies to your morning. They’re also great to shove in the oven to cook the eggs while finishing up last-minute things like pancakes or making toast. Gotta have the carbs, y’know?
One of my favorite hash combinations is sweet potatoes with chorizo sausage. Marc and I both love the spiciness from chorizo and the flavor it adds to any dish it’s in. To amp up the flavor even more, I added harissa to this hash.
If you’re not familiar with harissa, it’s a chile pepper paste that is used in a lot of North African and Moroccan cooking. While I’ve tried the store-bought kind, my homemade version kiiiiiinda sorta knocks it out of the park. So if you’re feeling adventurous, try making it from scratch! If you just want to see what harissa is all about, look for it at your grocery store.
The harissa added a smoky and spicy kick to the hash that really took it from great to amazing. If there was one thing I would do differently, it would be to add a spoonful of sour cream or plain yogurt on top to cool off the spice!
This hash is not only loaded with sweet potatoes, but I served it on top of arugula for some greens. Sometimes I’ll add kale or spinach while cooking my hash, but today I wanted to keep it a bit fresher with the raw arugula. I absolutely loved the peppery arugula with the spicy harissa and chorizo!
Along with the runny egg on top, this brunch dish was a huge hit with us. If you’re preparing brunch for a crowd, you could definitely make the chorizo and sweet potatoes ahead of time, and simply put it in the oven with the eggs 15 minutes before you’re ready to eat. Just like that, brunch is served!
Yields 4
Save RecipeIngredients
- 4 links (about 12 ounces) chorizo, casings removed
- 4 cups (about 2 medium) diced sweet potatoes
- 2 tablespoons olive oil
- 3 tablespoons Harissa (recipe below)
- 4 eggs
- chopped cilantro, for topping
- arugula, for serving
- For the Harissa:
- 1 red bell pepper
- 6-7 cayenne/chile/Anaheim peppers (you can use whatever assortment of red peppers you like)
- 2 chipotles en adobo sauce
- 1 teaspoon caraway seed
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 3 cloves garlic
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees F.
- In large, oven-proof skillet, cook chorizo.
- Once cooked, remove meat from pan but keep the grease.
- Add sweet potatoes, and additional olive oil, if needed. You want the grease and oil to sufficiently cover the potatoes.
- Cook sweet potatoes over medium-high heat for 12-15 minutes, until sweet potatoes are softened and a little crispy.
- Add chorizo to sweet potatoes and stir to combine.
- Add Harissa to the chorizo and sweet potato mixture and stir well to combine.
- Make four indents in the hash, and break the eggs into each indent.
- Bake in preheated oven for 10-15 minutes, until the whites are cooked and the yolk is still runny. If you're not sure if the whites are cooked, test with your finger (being careful not to burn!).
- To serve, place about 1 cup of arugula on a plate, and then top with a serving of hash.
- Top with chopped cilantro and a dollop of additional Harissa.
- Enjoy!
- To make the Harissa:
- Turn on broiler.
- Place bell pepper and cayenne peppers on baking sheet. Place under broiler and let broil until skins turn black.
- Turn peppers, and repeat, until all sides are charred.
- Heat pan over medium-high heat.
- Add the cumin seed, caraway seed, and coriander seeds, and toast until fragrant. This took me about 3-4 minutes.
- Place spices in spice grinder or mortar and pestle and grind the spices.
- Take stems off peppers, and remove seeds if you prefer, and place broiled peppers along with chipotle peppers in food processor. (FYI I left my seeds in)
- Add toasted spices, garlic, and salt and turn food processor on low to puree the mixture.
- Add olive oil and continue to puree until smooth.
- Store in airtight container in the refrigerator until ready to use.
Come see what today’s #BrunchWeek Bloggers are creating!
BrunchWeek Beverages:
Mixed Berry Yogurt Smoothie from Taste Cook Sip.
Tequila Sunrise from A Day in the Life on the Farm.
Sparkling Pineapple Mojitos from girlichef.
BrunchWeek Egg Dishes:
Baked Eggs over Maple Roasted Vegetables from Big Bear’s Wife.
Bacon and Egg Grilled Cheese Sandwich from Making Miracles.
BrunchWeek Breads, Grains and Pastries:
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Braided Ham and Cheddar Bread from Sarcastic Cooking.
Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
Tattie Scones with Cheddar and Chives from The Redhead Baker.
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
Chile Relleno Quiche from Cooking in Stilettos.
Double Chocolate Sweet Rolls from It Bakes Me Happy.
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
Peanut Butter & Jelly Granola from Baking a Moment.
BrunchWeek Main Dishes:
Harissa Chorizo Hash from greens & chocolate.
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.
BrunchWeek Fruits, Vegetables and Sides:
Kinpura Gobo from Culinary Adventures with Camilla.
Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
Carrot Salad from My Catholic Kitchen.
Italian Carrot Salad from {i love} my disorganized life.
BrunchWeek Desserts:
Nutty Banana Bread from Take A Bite Out Of Boca.
Gluten-Free Pear and Walnut Crumble from It’s Yummi.
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
Welcome to greens & chocolate! I'm Taylor and am so excited that you stopped by! I'm a Minnesota girl in my 20's who's loving life with my husband Marc, our son Lars, and our Golden Retriever Maddie. I love cooking healthy meals, but it's essential that I have my dessert. All after a hot yoga class or a run, though! It's all about moderation here at greens & chocolate. 
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