Martha’s tip: “If you can’t find chorizo-style sausages, use regular sausages and add 1 tsp smoked paprika. Alternatively you could use cured chorizo, but you won’t need to use as much as it’s more intense in flavour.”
Brunch recipes
Harissa, sausage and sweet potato oven hash
Dairy-freeGluten-free
DifficultyEasy
Method
Heat the oven to 220°C/200°C fan/gas 7. Add the sweet potato, onion, pepper and olive oil to a large roasting tin and toss well to combine. Season with a small pinch of salt and a good grinding of black pepper.
Cut the sausages into small pieces and add to the roasting tin. Roast for 20 minutes, then add the chickpeas and harissa. Stir together, tossing everything well until completely coated in the harissa and chorizo juices. Return to the oven for a further 15 minutes until the sweet potato is tender and the chickpeas are crisp.
Just before the end of the cooking time, fry the eggs in a little oil in a frying pan. Divide the hash among 4 bowls, then top with an egg and a sprinkle of chives and black pepper.
Quick wins, tips & make ahead
Rate & review
If you loved this
See all →More brunch recipes
Wild mushroom hash with baked eggs and cobnuts
🍽 Serves 4◆ Easy
Fourtalia (Greek omelette with sausages, potatoes and mint)
🍽 Serves 2-4◆ Easy
Spanish migas with fried eggs
🍽 Serves 4◆ Easy
Keep browsing
