Chorizo, Harissa, and Potato Hash
Harissa, a chili sauce widely used in North Africa and Morocco, is a wonderfully flavorful condiment that lends an exotic flavor to an everyday sausage-and-potato hash. If your local grocery store doesn’t carry this ingredient, look for it online; it’s widely available. This hash is the ideal accompaniment for fried or scrambled eggs, hot coffee, and the Sunday paper.
Total Timeunder 1 hour
Recipe CourseMain Course
Dietary ConsiderationGluten-free, Peanut Free, Soy Free, Tree Nut Free
MealBreakfast, Brunch, Lunch
- 4 tablespoons olive oil, divided
- ½ teaspoons harissa paste
- ¾ pound fingerling potatoes, quartered
- Kosher salt and freshly ground black pepper
- 1 medium sweet onion, finely diced
- ½ green bell pepper, diced
- 1½ pounds fresh chorizo sausage, casings removed
- Chopped fresh parsley, for garnish
- Fried or scrambled eggs
Preheat the oven to 400 degrees F.
In a small bowl, whisk together 2 tablespoons of the oil and the harissa paste.
Toss the potatoes with the oil and harissa, and season lightly with salt and pepper. Arrange the potatoes in a single layer on a baking sheet. Bake until cooked through and golden, about 25 minutes, stirring and turning the potatoes midway through cooking to ensure even browning. Set the cooked potatoes aside.
Meanwhile, in a wok, heat the remaining 2 tablespoons of oil over high heat. Add the onions and peppers and cook until softened, about 6 to 7 minutes. Add the chorizo to the wok and cook through, about 4 to 5 minutes. Add the roasted harissa potatoes and toss to combine. Taste and add salt and pepper if necessary. Sprinkle with the parsley.
Serve the hash with fried or scrambled eggs.
2012 Lorna Yee