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Moroccan egg & potato hash with Merguez

Method

  • Cook the potatoes in plenty of lightly salted, boiling water until just tender. Then drain and quarter.
  • At the same time, blanch the sausages in plenty of boiling water until just firm to the touch and drain well.
  • Then heat a large saute (or non-stick pan), spray with a little oil and cook the sausages, covered, until browned. Add the potatoes and spread out in one layer. Turn the heat down a little, cover and cook for about 10 mins until golden, turning every now and again. Then add the tomatoes, garlic, 2 tspn harissa and a little salt. Mix well, cover and gently cook for about another 5 mins until the tomatoes have collapsed a bit. 
  • Whisk the eggs with the cumin and seasonings.
  • Heat the oil in another non-stick pan and scramble the eggs very lightly. Then stir into the sausage mixture, sprinkle with parsley and taste for seasoning.
  • Serve with a dollop of yoghurt on top with the tomato chutney mixed with a little harissa and a simple green salad on the side.

Ingredients

  • 6-7 baby potatoes, scrubbed
  • freshly ground salt & pepper
  • 6 Merguez sausages (or any other well flavoured ones)
  • olive oil spray
  • 4 ripe tomatoes, seeded & diced
  • 2 garlic cloves, crushed
  • 3-4 tspn harissa
  • 8 eggs
  • 1 tspn ground cumin
  • 1 tspn olive oil
  • freshly chopped parsley
  • plain yoghurt
  • tomato chutney

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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