Smoky Harissa-Roasted Sweet Potato Hash with Poached Eggs

Harissa-Roasted Sweet Potato Hash with Poached Eggs – A Smoky, Flavor-Packed Brunch You’ll Crave

There’s something magical about the combination of spice, sweetness, and silkiness in a good breakfast hash—and this Harissa-Roasted Sweet Potato Hash with Poached Eggs hits every one of those notes. Whether you’re searching for a hearty vegetarian brunch idea or a flavor-packed breakfast-for-dinner, this dish answers the call with bold flavors, nourishing ingredients, and a satisfyingly elegant finish.

If you’ve ever wondered how to make sweet potato hash with poached eggs or wanted to explore harissa recipes that feel both new and accessible, this recipe is your next go-to.

North African Inspiration

This dish was born from a craving for something cozy, colorful, and deeply flavorful—without requiring hours in the kitchen. Harissa, a North African chili paste, brings warmth and complexity to otherwise simple sweet potatoes. It’s a staple in my pantry for those days I want a little spice without overwhelming heat.

Pairing that with tender zucchini, caramelized onion, and perfectly poached eggs creates the kind of balance you only get from experience—or from stumbling onto something that just works. It’s fusion food in the best way possible—rooted in tradition, inspired by global flavors, and designed for your busy, brunch-loving life.

Why You’ll Love It

• Bold flavor in every bite thanks to smoky harissa and sweet roasted potatoes.
• Nutrient-rich and satisfying with fiber, protein, and healthy fats.
• Customizable and diet-friendly, naturally gluten-free and vegetarian.
• Visually stunning, perfect for impressing guests or elevating your weekday breakfast.

Quick Grocery List

For the Harissa-Roasted Sweet Potatoes

• Sweet potatoes
• Olive oil
• Harissa paste
• Smoked paprika
• Sea salt
• Black pepper

For the Veggie Hash Base

• Olive oil
• Red onion
• Red bell pepper
• Zucchini
• Garlic
• Ground cumin
• Fresh parsley or cilantro

For the Poached Eggs

• Large eggs
• Vinegar (white or apple cider)
• Salt

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Total time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes

Equipment Checklist:

• Baking sheet
• Skillet
• Saucepan
• Mixing bowls
• Chef’s knife
• Slotted spoon
• Cutting board

Dietary Adjustments:

• Gluten-free
• Vegetarian
• Can be made dairy-free and vegan (omit/replace egg)

Serving Size:
Serves 4

General Notes

• Roast your sweet potatoes in a single layer for the crispiest results.
• Harissa comes in mild and hot versions—start mild if you’re spice-sensitive.
• Poaching eggs can take a few tries—don’t stress. Even imperfect poached eggs are delicious.

Harissa-Roasted Sweet Potato Hash with Poached Eggs – A Smoky, Flavor-Packed Brunch You'll Crave

DifficultyMedium

Servings4

Prep time15 minutes

Cook time30 minutes

Total time45 minutes

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Ingredients:

For the Harissa-Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 2 tbsp harissa paste
• ½ tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper

For the Veggie Hash Base:

• 1 tbsp olive oil
• 1 small red onion, thinly sliced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• ½ tsp ground cumin
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

For the Poached Eggs:

• 4 large eggs
• 1 tbsp vinegar , (white or apple cider)
• salt, Pinch

Instructions:

• 1

  1. Roast the Sweet Potatoes:

  1. Preheat oven to 425°F (220°C).
  2. In a bowl, toss diced sweet potatoes with olive oil, harissa paste, smoked paprika, salt, and pepper.
  3. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crisp.
• 2

  2. Prepare the Hash:

  1. In a large skillet, heat olive oil over medium heat.
  2. Add red onion and cook for 3–4 minutes until soft.
  3. Stir in bell pepper and zucchini; cook for another 5–7 minutes until slightly tender.
  4. Add garlic, cumin, and season with salt and pepper. Stir well.
  5. Once sweet potatoes are roasted, fold them into the veggie mix and cook for an additional 2–3 minutes.
• 3

  3. Poach the Eggs:

  1. Bring a saucepan of water to a gentle simmer. Add vinegar and a pinch of salt.
  2. Crack eggs one at a time into a small bowl. Create a whirlpool in the pot and gently drop an egg into the center.
  3. Cook for 3–4 minutes until whites are set but yolk is runny. Remove with a slotted spoon and drain on a paper towel.
• 4

  4. Assemble:

  1. Plate the hash evenly among four dishes.
  2. Top each with a poached egg and garnish with parsley or cilantro.
  3. Serve immediately.

Equipment

• Large baking sheet
• Large skillet
• Saucepan
• Slotted spoon
• Mixing bowls
• Chef’s knife
• Cutting board

Nutrition

Calories	295
Carbohydrates	29g
Cholesterol	190mg
Fat	17g
Fiber	6g
Protein	9g
Saturated Fat	3g
Sodium	430mg
Sugar	9g
Trans Fat	0g
Unsaturated Fat	13g

Substitutions

• Harissa Paste → Chipotle paste or a mix of smoked paprika and chili oil.
• Zucchini → Mushrooms, spinach, or kale.
• Poached Eggs → Fried or soft-boiled eggs if that’s more your style.
• Sweet Potatoes → Butternut squash or Yukon gold potatoes.

Variations

• Add crumbled feta or goat cheese for creaminess.
• Stir in chickpeas or black beans for more protein.
• Serve over quinoa, polenta, or toast for a heartier base.
• Finish with avocado slices or a drizzle of garlic yogurt sauce.

Let’s Get Cooking (Pro Tips Only)

Roasting Sweet Potatoes

• Stir harissa into oil thoroughly to prevent burning.
• Don’t crowd the pan—use two sheets if needed.
• Flip halfway through roasting to ensure even browning.

Cooking the Hash

• Slice vegetables uniformly for even cooking.
• Don’t overcook zucchini—it should be just tender.
• Add garlic at the end to avoid bitterness.

Poaching Eggs

• Use the whirlpool method for a neater shape.
• Crack eggs into a small bowl before dropping into water.
• Simmer, don’t boil—bubbles break the whites.

Art Of: Building the Perfect Breakfast Hash

The secret to a stellar breakfast hash lies in layering texture and flavor. Start with caramelized veggies to lay the foundation. Then, bring in seasoned or roasted components (like our harissa sweet potatoes) for bulk and flavor. Top it with a soft-cooked egg, which acts as a built-in sauce once you break the yolk.

Poached eggs require a bit of technique, but they elevate the dish instantly. They also happen to be healthier than fried alternatives—no added fat and all the silkiness.

Tips and Variations

• Add diced chorizo or plant-based sausage for extra umami.
• Want it vegan? Try tofu scramble or crispy chickpeas on top.
• Drizzle with tahini-lemon sauce or a dollop of Greek yogurt.
• Make it ahead by prepping the hash and poaching eggs fresh.
• Swap cumin for curry powder for a Middle Eastern-Indian twist.

Nutrition Breakdown (Per Serving)

• Calories: 295
  A balanced number for a hearty breakfast—light enough not to weigh you down.
• Carbohydrates: 29g
  Mainly from sweet potatoes—providing long-lasting energy and fiber.
• Cholesterol: 190mg
  Mostly from the eggs; reduce by using just egg whites or omitting.
• Fat: 17g
  A blend of olive oil and egg yolk fats; supports satiety.
• Fiber: 6g
  Great for digestion and gut health.
• Protein: 9g
  Eggs plus veggies make for a clean protein punch.
• Saturated Fat: 3g
  Manageable amount; could lower by skipping cheese add-ins.
• Sodium: 430mg
  Season to taste, but stay mindful if on a low-sodium diet.
• Sugar: 9g
  Natural sugars from sweet potatoes and peppers.
• Trans Fat: 0g
  Clean eating win.
• Unsaturated Fat: 13g
  Heart-healthy fats from olive oil and eggs.

Storing and Reheating

• Storing the Hash: Cool completely and store in an airtight container for up to 4 days.
• Reheating the Hash: Warm in a skillet over medium heat to retain crispiness. Avoid microwaving if possible.
• Poached Eggs: Best when freshly made. If prepping ahead, reheat gently in warm water for 30–45 seconds.

Frequently Asked Questions (FAQ)

Q: Can I make the hash ahead of time?
A: Yes! The sweet potatoes and veggie hash can be made 3–4 days in advance. Just poach the eggs fresh when serving.

Q: How spicy is harissa?
A: It varies. Mild harissa is slightly smoky and peppery, while hot versions bring real heat. Always taste before adding more.

Q: Can I use frozen vegetables?
A: You can—just be sure to thaw and drain them first to avoid sogginess.

Q: What if I don’t have vinegar for poaching?
A: Vinegar helps the egg whites set, but you can skip it if needed. Your eggs may just be a bit looser.

Q: Is this recipe suitable for meal prep?
A: Absolutely. Make the hash in bulk and poach eggs to order for a fresh finish every time.

Q: What bread works best if I want to serve it with toast?
A: Sourdough, multigrain, or even naan complement the spice and sweetness beautifully.

Engage and Share

I’d love to hear how this Harissa-Roasted Sweet Potato Hash with Poached Eggs turns out in your kitchen! Leave a comment below with your favorite variation, share a photo, or tag it on social to inspire others. And if you loved this, you might also enjoy:

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