Chorizo, Harissa, and Potato Hash

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   In a small bowl, whisk together 2 tablespoons of the oil and the harissa paste.

3. 3

   Toss the potatoes with the oil and harissa, and season lightly with salt and pepper.

4. 4

   Arrange the potatoes in a single layer on a baking sheet.

5. 5

   Bake until cooked through and golden, about 25 minutes, stirring and turning the potatoes midway through cooking to ensure even browning.

6. 6

   Set the cooked potatoes aside.

7. 7

   Meanwhile, in a wok, heat the remaining 2 tablespoons of oil over high heat.

8. 8

   Add the onions and peppers and cook until softened, about 6 to 7 minutes.

9. 9

   Add the chorizo to the wok and cook through, about 4 to 5 minutes.

10. 10

    Add the roasted harissa potatoes and toss to combine.

11. 11

    Taste and add salt and pepper if necessary.

12. 12

    Sprinkle with the parsley.

13. 13

    Serve the hash with fried or scrambled eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.