Sweet Potato & Sausage Hash

Serves 2-3
Prep time: 15 mins
Cook time: 30-40 mins


2 medium/large sized sweet potatoes
3-5 tbsp Harissa paste
Salt and pepper to taste
6 eggs, poached or fried
1 packet Britwurst Beef Merguez sausages (any sausage would work well however, especially beef or lamb)
1 onion, sliced


  1. Heat oven to 200c.
  2. Scrub sweet potatoes, (leaving the skin on) into small cubes. In a large bowl, add a few tablespoons of the harissa paste (note: each harissa is different, so taste before you add to check how spicy it is). If too spicy dilute a little bit with olive oil.  Make sure sweet potatoes are coated well. Salt and pepper to taste.
  3. Place on a parchment liked baking sheet, making sure they are not too crowded. This will allow them to crisp, rather than steam. Stir after 15 minutes. Check again after 10 minutes. Roast until crisp and tender.
  4. While roasting, brown Merguez sausage in a skillet. You can either serve them whole, or pinch and twist in the middle, then cut in half to make smaller. If you like, you can also just use the meat from the casings, pressing it out like a tube of toothpaste. Saute some onions together with however you decide to use your sausages.
  5. Poach your eggs, salt and pepper and set aside,
  6. Remove the sweet potato hash from the oven, and fold into the skillet along with the sausage and onions, and mix. Gently place eggs over top, garnishing with fresh chive or coriander (and if you like, more harissa).
  7. Serve immediately.