Spiced Hash & Eggs with Harissa Drizzle
Three spices and a drizzle of harissa give this hearty breakfast dish a North African twist.
Ingredients
- 2 large russet potatoes, peeled and diced (about 4 cups)
- 1 large red bell pepper, chopped
- 1 small red onion, chopped
- 2 tsp. each cumin seeds, ground turmeric, and ground coriander
- 1/2 cup olive oil
- 4 fried eggs
- Chopped fresh cilantro and harissa sauce, for garnish
Preparation
In large skillet, cook potatoes, bell pepper, onion, and spices in oil over medium-high heat, stirring often, until potatoes are golden brown, 15 minutes; season. Top with eggs. Garnish.