Harissa Sweet Potato Hash with Eggs and Spinach Recipe
This Harissa Sweet Potato Hash is a vibrant, flavorful dish perfect for breakfast or brunch. It combines tender sweet potatoes, spicy harissa paste, smoky paprika, cumin, fresh vegetables, and black beans for protein, all topped with perfectly cooked eggs. A hearty and healthy recipe that offers a spicy kick and satisfying textures in just 25 minutes.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: North African Inspired
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 tablespoon extra virgin olive oil (plus more for cooking)
- 1/2 cup diced onion
- 1 bell pepper, chopped
- 1 clove garlic, minced
- 1 small sweet potato, chopped into small cubes
- 1 tablespoon harissa paste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup packed baby spinach
- 1/2 cup black beans, drained and rinsed
- 2 eggs
- 1 green onion, chopped
Instructions
- Sauté Onions: Heat 1 tablespoon of olive oil in a skillet over medium heat. Once the oil is hot, add the diced onions and cook for 2-3 minutes until they are softened and translucent.
- Add Peppers and Garlic: Stir in the chopped bell pepper and minced garlic. Continue cooking for another 3-4 minutes until the peppers are tender and the garlic is fragrant.
- Cook Sweet Potatoes with Spices: Add the cubed sweet potatoes, harissa paste, smoked paprika, cumin, salt, black pepper, and a drizzle more olive oil to the skillet. Toss everything together to coat the sweet potatoes evenly in the spices and oil. Cook for about 5-7 minutes, stirring occasionally, until the sweet potatoes are fork-tender and cooked through.
- Add Spinach and Black Beans: Incorporate the baby spinach and rinsed black beans into the skillet. Toss the mixture and cook until the spinach is wilted and everything is heated through.
- Cook the Eggs: Crack the eggs directly over the hash. Cover the skillet with a lid and let cook until the egg whites are set to your preference, approximately 3-5 minutes.
- Season and Serve: Remove the lid. Taste and season the dish with additional salt and black pepper if needed. Garnish with the chopped green onion on top and serve immediately.
Notes
- You can substitute black beans with chickpeas or kidney beans for variation.
- Adjust the amount of harissa paste according to your preferred spice level.
- For a vegan version, omit the eggs or replace them with tofu scramble.
- This hash can be cooked on a stovetop-friendly non-stick skillet or cast iron pan.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on stovetop or microwave.
