This hands-off hash trades active stovetop cooking for a stint in the oven. Layering spicy sausage over potatoes and onion means the vegetables roast in the meat’s flavorful drippings. Store-bought merguez keeps things super fast, but if you can’t get your hands on it, combine 1 lb. ground lamb with ¼ tsp. turmeric, 1 tsp. ground cumin, 1 Tbsp. tomato paste, 2 Tbsp. harissa paste, ¼ tsp. ground fennel seed, ½ tsp. ground coriander, and ½ tsp. of kosher salt in a medium bowl until evenly seasoned and proceed with the recipe for a similar result.
What you’ll need
Kamenoko Tawashi Scrubber
$9 At East Fork
Rimmed Baking Sheet
$32 At Amazon
Large Nonstick Skillet
$50 At Amazon
Citrus Juicer
$20 $15 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°. Place 2 large russet potatoes, scrubbed, sliced ½" thick, and 1 large onion, cut into 1" pieces, on a rimmed baking sheet. Drizzle 2 Tbsp. extra-virgin olive oil over and sprinkle with 2 tsp. smoked paprika, 1 tsp. garlic powder, 1 tsp. ground cumin, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; toss to coat. Arrange in a single layer, then break 1 lb. merguez or other spicy sausage, casings removed, into 1½" clumps and dot all over vegetables.
Step 2
Roast hash until potatoes are tender, 25–28 minutes. Set oven to broil or heat broiler and broil hash until sausage is browned, about 4 minutes.
Step 3
Meanwhile, mix juice of 1 lemon, 1 cup plain whole-milk yogurt, 2 Tbsp. tahini, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Set tahini yogurt aside.
Step 4
Remove hash from oven, scatter about three fourths of ¾ cup coarsely chopped mixed tender herbs (such as dill, cilantro, and/or mint) over, and toss to evenly distribute.
Step 5
Heat remaining 3 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Crack 4 large eggs into skillet and season with kosher salt. Cook, rotating skillet occasionally to ensure even browning, until the whites are golden brown and crisp around the edges and set around the yolks (which should still be runny), about 2 minutes. Remove eggs in pan from heat.
Step 6
Spread reserved tahini yogurt over each plate and top with hash and eggs. Scatter remaining herbs over; season with flaky sea salt and freshly ground pepper.
