This is one of those dishes you always wish there was more of once you finished it. You know, when you’re so enjoying something, you’re savouring every bite, and in a foodies state of bliss, but you’re not paying attention to the amount of that delightful treat you have left…….then it happens.
You finished the last bite!
and you didn’t have a chance to prepare yourself mentally.
that it would be your last bite. 😦
It’s no surprise this happen to me today…..actually, it happens to me, pretty much every time I make this dish. I have to take deep breaths when someone wants to share and I only prepared it for myself. I damn near hyperventilate over it and try to compose myself in hopes that no one realizes it.
This is my dream meal, that can’t simply get enough of. I love it so much that I even like to make it for dinner too. I actually really prefer hardy styled breakfasts for brunch or dinner vs. first thing in the morning. I’m more of a smoothie, oats, and fruits kind of girl.
This dish is a pan filled full of delicious things: sweet caramelized onions, sturdy red potatoes, and a creamy harissa broth. Topped with golden perfect sunny eggs and fresh herbed Charmoula. I must admit, the chermoula takes this dish to the next level. (so don’t leave it out!) And it all happens in about a 1/2 an hour. But I can assure you it will be all gone in less than 10 minutes.
Harissa Skillet Hash serves 1 really hangry person
1 onion, finely diced
1 medium red potato, diced
1 tsp ghee
1/2 tsp smoked paprika
1 tsp harissa
1 garlic, grated or finely diced
salt & pepper
water ( as needed)
1. Heat ghee in a small pan, add onions, saute until golden then add potatoes.
2. continue sauteeing the potatoes until they become a bit golden on the outside. Add the paprika, harissa, garlic and salt & pepper. Mix the spices together with the potatoes and onions 2-3 minutes.
3. Add the water until it almost covers the potatoes (you should see 1/4″ of the top of the potato cubes) and bring to a boil, reduce heat to a low-medium. It should be a low simmer cover and continue cooking 15-20 minutes or until the potatoes are almost soft. keep an eye on the water level, don’t let the sauce get too dry. (well the potatoes are cooking prepare your chermoula)
4. Once potatoes are almost done, crack 2 eggs on top and cover 3-4 minutes
you want to keep an eye on the eggs so they don’t overcook. The raw yolks give the harissa broth a creamy and wonderful texture to the dish.
5. Once the eggs have set. Then top with a bit of the chermoula and serve.
// Herb chermoula //
1 tbsp each of finely minced parsley, cilantro, and mint
2 green parts of the green onions
1 mashed garlic clove
2 tbsp olive oil
a pinch of cumin seeds
1 tbsp apple cider vinegar
Mix all together and set aside.
// Tips & Tricks //
This dish can be made with any root veggies, I have used sweet potatoes, turnips, celeriac, and even golden beets. Don’t be afraid to mix it up and try something different.
There will be extra chermoula left over, don’t worry this sauce can be used on just about anything: use it on your salad, roasted veggie or even meats.