Description
Vivid in color, sweet and spicy, this sweet potato hash has it all!
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
This harissa sweet potato hash recipe tastes best when served immediately.
Nutrition
- 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
