Turn brunch into a healthy and spicy affair with this delicious Harissa Sweet Potato Hash Recipe. Cut into the egg yolk and prepare for flavor lift-off!
Harissa Sweet Potato Hash
It’s no secret I’ve been falling head over heels for sweet potatoes these days. And whether it’s sweet potato hashbrowns or an eggy breakfast hash, I’m sold. Heck, it doesn’t even have to be a morning meal.
I mean, who doesn’t love breakfast for dinner, right?!
This harissa loaded sweet potato hash recipe has the spiced-up versatility to be served day or night.
But what if you don’t love sweet potatoes?
I think you’ll agree with me that serving a healthy sweet potato hash to someone that is categorically opposed to eating sweet potatoes can be a kind of stressful kitchen moment.
You see, as a kid, Ben had been served one too many cloying, marshmallow laden sweet potato casseroles at holiday gatherings and had written off the healthy orange tubers entirely.
Well – there’s good news on that front as well! This harissa spiced recipe turned Ben into a ride-or-die fan of sweet potato hash in the short span of one meal!
A big culinary win for sure!
Today, I’m going to show you how to whip up an easy and delicious sweet potato hash in your own home kitchen that is as flavorful as it is nourishing.
First things first. How do I cook sweet potatoes?
If you’re wondering how to prepare sweet potatoes in the first place, don’t worry. I have a comprehensive guide on the matter here.
Boil, bake, mash, steam and microwave to your heart’s content!
The best part:
These orange wonders are absolutely loaded with stuff your body loves! Sweet potatoes contain a bunch of beta carotene – that’s the stuff your body turns into vitamin A (that keeps you looking and feeling fresh and young).
Your body will also appreciate the infusion of antioxidants and anti-inflammatory properties found in sweet potatoes!
But it’s not all about health. It’s about big-time flavor.
This is one of my favorite recipes for sweet potatoes on the planet. Not only is it easy to make, it relies on a flavor profile that isn’t super common (in my house, at least).
And it must be said that the harissa does most of the heavy lifting in terms of flavor.
Widely used in North African cooking, harissa is hot chili pepper paste – a mixture of red roasted peppers, hot chili peppers and a load of spices. Smoky, spicy and almost floral, a little goes a long way.
Harissa lends an assertive counterbalance to the natural sweetness of the sweet potatoes.
And when you break that creamy egg yolk… OMG. Flavor bomb!
But what if you’re trying to follow a plant based diet?
No problem at all! For a vegan sweet potato hash, simply omit the eggs from the equation. Easy peasy!
In fact, you can feel free to alter the spices as well to suit your own palate. That’s one of the best things about food. It truly is fun to play around and come up with new combinations.
Heck, if I hadn’t been messing around with new combinations in the kitchen, Ben might still dislike sweet potatoes. As it stands, he has dropped hints (like almost too many hints) that he sure hopes we can have this sweet potato hash for brunch this weekend.
How about you?
Is there something you’ve made for a friend or family member that changed them from hater to a fan of a certain ingredient with just one recipe? I’d love to hear about it in the comments!
Other simple, delicious and veggie-loaded international recipes:
- Nasu Dengaku – Miso Glazed Eggplant
- Oven Baked Za’atar Fries
- Vegan Mapo Tofu
- Thai Yellow Curry With Cauliflower
- Chinese Eggplant With Garlic Sauce
Did you like this Harissa Sweet Potato Hash Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Vivid in color, sweet and spicy, this sweet potato hash has it all!
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (minced)
- 1 red bell pepper (chopped bite sized)
- 1 green bell pepper (chopped bite sized)
- 1 large sweet potato (peeled and diced into 1 inch cubes)
- 1.5 cups baby spinach (chopped)
- 1/3 cup mild harissa sauce (plus extra for topping)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 large eggs
- 2 tablespoons flat leaf parsley (chopped)
- salt and pepper (to taste)
- Grab a pan that comes with a lid and over medium high heat, add olive oil, garlic and bell peppers. Cook for 3-4 minutes, until peppers have soften but are still yielding a crunch.
- Add sweet potatoes and cook for 5 minutes, or until they have soften.
- Add spinach and cook for 2 minutes, until wilted.
- Lower the heat to medium and add harissa sauce, cumin and chili powder. Mix well.
- Make two holes by pushing the mixture aside and break the eggs. Turn the heat to the very low, cover and cook for 5-7 minutes, until the eggs are poached – the white should be set with the yolk still runny.
- Turn the heat off and divide the sweet potato hash among 2 plates.
- Top with parsley and a couple of tablespoons of harissa sauce. Season with salt and pepper. Serve.
This harissa sweet potato hash recipe tastes best when served immediately.
- Serving Size:
- Calories: 306
- Sugar: 8.1 g
- Sodium: 389.7 mg
- Fat: 19.7 g
- Saturated Fat: 3.7 g
- Carbohydrates: 25.3 g
- Fiber: 6.1 g
- Protein: 10.1 g
- Cholesterol: 186 mg
Keywords: recipe, breakfast, healthy, vegetarian, gluten-free