SHEET PAN MERGUEZ HASH WITH FRIED EGGS

Eggs, sausage, and potatoes for dinner

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 this recipe quick, but if you can’t get your hands on it, combine 1 pound of ground lamb with ¼ teaspoon turmeric, 1 teaspoon ground cumin, 1 tablespoon tomato paste, 2 tablespoons harissa paste, ¼ teaspoon ground fennel seed, ½ teaspoon ground coriander, and ½ teaspoon of kosher salt in a medium bowl until evenly seasoned and proceed with the recipe for a similar result.

4–6 SERVINGS / 1 HOUR

INGREDIENTS

2 large russet potatoes, scrubbed, sliced ½ in. thick

1 large onion, cut into 1 in. pieces

5 Tbsp. extra virgin olive oil, divided

2 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. ground cumin

2½ tsp. Diamond Crystal kosher salt, divided, plus more

1 lb. merguez or other spicy sausage, casings removed

1 lemon, juiced

1 cup plain, whole milk yogurt

2 Tbsp. tahini

¾ cup coarsely chopped mixed tender herbs (such as dill, cilantro, and/or mint)

4 large eggs

Flaky sea salt

Freshly cracked black pepper

METHOD

Preheat oven to 425°F. Place potatoes and onion on a rimmed baking sheet. Drizzle over 2 tablespoons olive oil and sprinkle with smoked paprika, garlic powder, ground cumin, and 1½ teaspoons kosher salt; toss to coat. Arrange in a single layer, then break merguez or other spicy sausage into 1½ inch clumps and dot all over vegetables.

Roast hash until potatoes are tender, 25–28 minutes. Heat broiler and broil hash until sausage is browned, about 4 minutes.

Meanwhile, mix lemon juice, yogurt, tahini, and remaining 1 teaspoon kosher salt in a small bowl to combine. Set tahini yogurt aside.

Remove hash from oven, scatter about ¾ of mixed tender herbs over, and toss to evenly distribute.

Heat remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high. Crack 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.

Spread reserved tahini yogurt over each plate and top with hash and eggs. Scatter remaining herbs over; season with flaky sea salt and black pepper.

This recipe was originally developed for Bon Appetit.