Spiced Hash & Eggs with Harissa Drizzle

Three spices and a drizzle of harissa give this hearty breakfast dish a North African twist.
Publish date:
Spiced Hash & Eggs with Harissa Drizzle

Recipe by Joe Piccirillo

Start to Finish: 25 minutes

Servings: 4


  • 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


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.