Chorizo, Harissa, AND Potato HASH
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
A flavorful hash combining spicy chorizo, harissa-roasted potatoes, and sautéed onions and peppers. Perfect served with eggs for a hearty brunch.
Ingredients
- 59.1 ml olive oil divided
- 7.39 ml harissa paste
- 340 g fingerling potatoes quartered
- kosher salt
- freshly ground black pepper
- 1 medium sweet onion finely diced
- 0.5 green bell pepper diced
- 680 g fresh chorizo sausage casings removed
- chopped fresh parsley for garnish
- fried or scrambled eggs
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 46.3 mg
- Iron: 3.93 mg
- Magnesium: 44.3 mg
- Phosphorus: 278 mg
- Potassium: 844 mg
- Zinc: 6.04 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 7.39 ml harissa paste
- kosher salt
- freshly ground black pepper
- fried or scrambled eggs
Prepare
- 59.1 ml olive oil, divided
- Quarter 340 g fingerling potatoes
- 1 medium sweet onion, finely diced
- Dice 0.5 green bell pepper
- 680 g fresh chorizo sausage, casings removed
- chopped fresh parsley, for garnish
Let's Cook
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Step 1.
Preheat the oven to 400°F. In a small bowl, whisk together 2 tablespoons of the olive oil and the harissa paste.
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Step 2.
Toss the quartered fingerling potatoes with the oil-harissa mixture, and season lightly with salt and pepper. Arrange the potatoes in a single layer on a baking sheet.
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Step 3.
Bake the potatoes until cooked through and golden, about 25 minutes, stirring and turning them midway through to ensure even browning. Set the cooked potatoes aside.
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Step 4.
While the potatoes are baking, heat the remaining 2 tablespoons of olive oil in a wok over high heat. Add the finely diced sweet onion and diced green bell pepper, and cook until softened, about 6 to 7 minutes.
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Step 5.
Add the chorizo (casings removed) to the wok and cook through, breaking it up with a spoon, about 4 to 5 minutes.
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Step 6.
Add the roasted harissa potatoes to the wok and toss to combine. Taste and adjust seasoning with salt and pepper if necessary. Sprinkle with chopped fresh parsley.
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Step 7.
Serve the hash with fried or scrambled eggs.