My simple sweet potato hash recipe adds harissa for a delicious aromatic flavour. And I just can’t get enough of it!
When it comes to condiments harissa is up there as one of my favourites – I’ve always got a jar in my fridge. Harissa adds colour and life to this filling dish of goodness and ensures it is totally Insta-worthy too 😉
Centred with dreamy golden yolks, this Sweet Potato Skillet Hash is perfect as a light side at a BBQ. Or even a quick-fix brunch. I know what you’re thinking – “This woman is egg-mad!” But honestly, eggs compliment so much and are a protein packed ingredient that leave you feeling all glowy.
Add a dollop of natural yoghurt and coriander to finish and you’re ready to go!
Ready in 40 minutes
1 tbsp olive oil
1 tbsp harissa paste
1 tsp ground cumin
½ tsp turmeric
1 tsp garam masala
1 tsp ground chilli
½ tsp sea salt
2 onions, sliced
3 large sweet potatoes, cubed
4 free range eggs
chopped coriander and yogurt, to serve
Heat the oil and spices for a few seconds then add the onion and cook for 5 minutes until the onion is soft.
Add the sweet potato and cook for 10 minutes then pour over the water and cook for 10 minutes more.
Pop 4 holes in your mixture and crack in the eggs, then and cook for another 8 mins until the egg whites are cooked through. Serve with a dollop of yogurt, scatter fresh herbs on top, and dig in!