Harissa Sweet Potato Hash

*This post for Harissa Sweet Potato Hash first appeared on March 29, 2012. I updated the recipe a bit (made it better!), reshot the photographs and included a video below. I love hash recipes for any meal of the day when you need to eat quickly. Of course, any of them are improved with a runny egg or two on top. This one is part Mexican inspired and part Middle Eastern thanks to the harissa paste. It’s ready in 25 minutes and doesn’t skimp on flavor or satiety. Text below is original and back when I had a full time job in addition to this little blog gig.

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This is a quick Mexican inspired sweet potato hash with a spicy harissa kick. Super simple and makes the perfect breakfast, lunch or dinner!
This is a quick Mexican inspired sweet potato hash with a spicy harissa kick. Super simple and makes the perfect breakfast, lunch or dinner!

Are you a procrastinator?

I totally am.

I never used to be this way but within the past 2-3 years and specifically when it comes to work, I’ve been leaving stuff to the very last minute. Like whoa.

Watch the video of this harissa sweet potato hash here:

I’ve had this webinar on my calendar for no joke, 5 months. I won’t even get into how much I don’t want to do it, don’t think I should have to do it, or how much of a complete waste of time it’s going to be but nonetheless, it’s today. I ignored it, fought it, prayed it would go away (it didn’t) and just downright refused to acknowledge it’s existence. Until yesterday morning.

Employee of the year right here.

This harissa sweet potato hash is a simple, comforting meal great for breakfast, lunch or dinner!

So for 5 hours straight I was buried in about 15 different PowerPoint slides, trying my best to ignore twitter and attempting to put together something of substance that I can talk about for 45 minutes on college campuses’ deferred maintenance and planning.  Enthralling, no?

Perfect for dinner in a pinch, this harissa sweet potato hash comes together easily and quickly!

When I was finally getting to a place where I realized this thing was actually in somewhat decent shape and I might not sound like a babbling idiot while presenting, I looked at the clock and it was after 1pm. I had a 1:30pm conference call and needed lunch quick if I was going to be able to maintain a somewhat tame (as opposed to complete cranky hungry bitch) composure on this call.

And so this harissa sweet potato hash was born. A procrastination spurred, hangry bitch avoidance of a lunch.

More skillet meals –> chicken artichoke olive skillet | chinese chicken zoodles | chorizo spinach skillet pizza
With a couple runny eggs on top, this harissa sweet potato hash is simple, spicy and perfect for a quick meal any time of day!

It’s a healthy, quick, satisfying breakfast, lunch or dinner appropriate meal for one really hungry person or more realistically, two.

When you’re pressed for time, plates are overrated.

Serves 2     adjust servings

Harissa Sweet Potato Hash

Preparation 5 mins Prep Time
Cook Time 20 mins Cook Time
Total Time 25 mins Total Time

This is a quick Mexican inspired sweet potato hash for one topped with an egg. Breakfast, lunch or dinner appropriate.

Ingredients

  • 1 tablespoon extra virgin olive oil, plus more for cooking
  • 1/2 cup diced onion
  • 1 bell pepper, chopped
  • 1 clove garlic, minced
  • 1 small sweet potato, chopped into small cubes
  • 1 tablespoon harissa paste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup packed baby spinach
  • 1/2 cup black beans, drained and rinsed
  • 2 eggs
  • 1 green onion, chopped

Instructions

  1. Add 1 tablespoon olive oil to a skillet over medium heat. Once hot, add the onions and let cook 2-3 minutes until softened.

  2. Add the peppers and garlic and cook an additional 3-4 minutes until softened.

  3. Add sweet potato, harissa paste, all the spices and a drizzle more of the olive oil. Toss to combine and cook until the potatoes are fork tender and softened, about 5-7 minutes.

  4. Add the spinach and black beans to the skillet, toss and cook until spinach is wilted.

  5. Crack the eggs over the top of the hash, cover with a lid and cook until egg whites are set.

  6. Remove the lid, season with additional salt and pepper. Sprinkle the chopped green onion on top and serve.

66 Comments

  1. Sally @ Spontaneous Hausfrau

    Ugh, I used to do webinars ALL the time and the best part of them was being done:) I envisioned people dozing off while I blabbered away.

    I love that you served this right in the pan and saved yourself from a few more dirty dishes. It looks so pretty in the pan anyway, why ruin it?

    Reply
    1. Running to the Kitchen Post author

      I just keep saying to myself, in 5 more hours this will be over, in 4 more hours this will be over…ugh.

      Reply
  2. Cait @ Beyond Bananas

    Recipe looks delicious!!

    I am a procrastinator with SOME things.. other things.. I like to get out of the way. With these papers I need to do to get to the next step of my teaching certification.. I put them off as long as possible. With lesson plans.. I try and knock those out a couple of days before they are do. (We hand them in every 2 weeks…)

    Reply
  3. Brittany @ Itty Bits of Balance

    Yumyum! Pinning this!

    You’re going to hate me, but I’m really not one to procrastinate haha. However, I attribute that to the fact that I become a lunatic when under stressful last-minute situations, so I’d rather just avoid the scenario completely.

    Reply
  4. Julie @ Table for Two

    This looks great! I love that it’s topped with egg to just finish out the dish. I also like that you didn’t use regular potatoes for this hash but did sweet potatoes instead. Plates are overrated, skillets are where it’s at these days ;) hope this cured your hunger and therefore made the conference call less painful!

    Reply
  5. Cassie

    I am not a procrastinator. Except in reference to our taxes this year…still not done! And I will put it off a little more to make this hash. Holy yum! Love sweet potatoes!

    Reply
    1. Running to the Kitchen Post author

      I’ve done that before too, but this was even quicker in a time crunch! Also, I can’t tell you how many times I go to reach for the pan when it’s in the oven and forget an oven mitt or towel and then scream bloody murder in my kitchen.

      Reply
  6. kari @ Running Ricig

    If this dish was born from me assigning you that webinar, I’m not sorry about it at all. This looks AMAZING!

    Reply
    1. Running to the Kitchen Post author

      Until 2:30pm today when this damn thing is over, I’m not sure we can be friends. ;)

      Reply
  7. Jennifer @ Peanut Butter and Peppers

    Your funny, but I get where you coming from. I have 4 interviews to give today, which messes up my schedule for today,than tomorrow I have a stupid webinar about a data base that I don’t really are about and then to top it off 4 more interviews to give. What a boring Friday. Normally Fridays are blow-off days but no not tomorrow!! Your hash looks fantstic!!!

    Reply
  8. Lindsay @ biking before bed

    Whenever I see recipes for hash I think of my grandpa. He loved his corned beef and hash! I think PowerPoint is my least favorite thing ever. Ever since middle school when it is no longer acceptable to have cool sound effects and have your slides zoom in from all over the screen.

    Reply
  9. Anna @ On Anna's Plate

    Of all the foods I thought I’d miss during pregnancy, runny eggs never really occurred to me…and then suddenly I couldn’t have them, and MAN do I miss them. I’m going to have to make this in a few weeks!!

    Reply
  10. Margarita

    Gina, how do you have time to be creative when you only have 30 minutes to make it? I would’ve just stuffed my face with granola and yogurt or a banana with almond butter and some milk. It would take me a good part of an afternoon to come up with this. This is delish! I have a race on Saturday morning and I think this would be a perfect fuel breakfast!

    Reply
  11. Averie @ Averie Cooks

    Love your last line..plates are over-rated.

    And you amaze me with how busy you seem, and amidst it all, you rock out spectacular pictures! When I am rushed, my pics do NOT turn out well. They are shaky/blurry, not well composed, etc. Yours look PERFECT!

    Reply
    1. Gina

      Ha, if only you had seen me running between the kitchen and dining room to “set up” for the pictures while this was on the stove. I’m pretty sure I was sweating when I sat down to finally eat it. It was like an athletic event!

      Reply
  12. Heidi @ Food Doodles

    Haha, I am the worst procrastinator ever, but not with everything. I think blogging has brought out the worst in me too, lol. There are posts I have to do and do on time for whatever reason and those I leave to the very last minute. I have no problem motivating myself to be creative in the kitchen and taking and editing pictures on my own schedule, but when something has a deadline – forget it! Now I feel even more ridiculous now that I’ve typed that out, lol!
    It might sound weird, but I’ve wanted to make some kind of a potato hash for a long time now – it’s something I’ve never made! As usual, I’ve put it off and put it off. Yours looks so delicious! I love the sweet potato, and I really can’t resist anything with a runny egg on top – yum!

    Reply
  13. Justine Duppong @ Life With Cheeseburgers

    I can’t make up my mind about whether or not I’m a procrastinator: I tend to start project RIGHT AWAY, intending to get them done and not have to worry about them. But then after I get about halfway through, I put finishing it off until the last minute!!

    Reply
  14. Deanna

    Sounds delicious! But you know what makes sweet potato hash even better? Smoked paprika. So insanely good. I’ve never sat through a webinar, but I’d imagine you deserve a (large) drink when its done.

    Reply
    1. Running to the Kitchen Post author

      I ALMOST threw that in too but then couldn’t find it in my mess of a spice cabinet. Agreed though and it will definitely make an appearance next time!

      Reply
  15. Julia {The Roasted Root}

    I’m right there with you in the procrastination business…and computers make it SO much easier to procrastinate! Your hash skillet looks phenomenal, lady! We love eggs and veggies for breakfast and personal sized breakfasts definitely would help deter the food aggression in my house ;)

    Reply
  16. Miriam @ Bellaspire

    You’re in good company with the procrastination. I read a quote that said “I was thinking about procrastinating, but I think I’ll wait until tomorrow.” Ha. Cool idea with the egg. MMM, I love a runny egg!

    Reply
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  19. Daniel

    Delicious and just what I was looking for! I’m adding a little lime zest for my own touch (taken from a bobby flay grilled sweet potato recipe, also amazing!)

    Reply
  20. Paul

    My wife and I have been doing “Meatless Monday” as a New Years resolution; what’s more, we have a picky 15 month old. I chef’d this up tonight and everyone loved it…including the baby. Happy wife. Happy life. With the exception of the sweet potatoes, all the veggies came from the garden too. I plan on making this again.

    Reply
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  32. Drea

    Thank you so much- not for the recipe, but that too- for being my cosmic kitchen soulmate! I feel like this post encapsulates my life haha!
    The potatoes- AMAZING!

    Reply
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  36. mailoha albaladejo

    The sweet potatoes will fully cook in those 5 minutes that they are covered? They don’t require pre-cooking in microwave/oven?

    Reply
    1. Running to the Kitchen Post author

      If they’re chopped small enough, yes. If you want them more cooked, just cook them in the pan for a few minutes longer, no need to precook in the microwave or oven.

      Reply

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