Harissa Skillet Hash with Herb Chermoula

Harissa skillet hash

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 savoring every bite, and in a foodies state of bliss, but your not paying attention to the amount of that blissful treat you have left…….then it happens. You finished the last bite! and you didn’t have a chance to prepare yourself mentally…….that 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 prepare it for myself. I damn near hyperventilate over it and try to compose myself in hopes that no one realizes it.


harissa skillet hash

Harissa skillet Hash

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.

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 Charmoula 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 in 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)
two eggs

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 in the paprika, harissa, garlic and salt & pepper. Mix the spices together with the potatoes and onions 2-3 minutes.
3. Add the water 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 Charmoula //

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 and 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.

If you make this, let me see! Tag your photo with #lemonsandco on Instagram




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