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Harissa Chorizo Sweet Potato Hash

Servings: 4

Ingredients

  • 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.