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Ingredients
2 large russet potatoes scrubbed and sliced 1/2 inch thick
1 large onion cut into 1-inch pieces
5 tablespoons extra-virgin olive oil divided
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
2 ½ teaspoons Diamond Crystal kosher salt or 1 1/2 teaspoons Morton, divided, plus more for eggs- 1 lb beef or lamb merguez sausage casings removed
1 lemon juice- 1 cup plain whole-milk yogurt
- 2 tablespoons tahini
- ¾ cup coarsely chopped dill, cilantro and/or mint
4 large eggs use pasteurized shell eggs if serving with soft yolks
flaky sea salt to finish- freshly ground pepper to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 425°F. On a rimmed baking sheet, toss the potatoes and onion with 2 tablespoons oil, paprika, garlic powder, cumin and 1 1/2 teaspoons Diamond Crystal salt or 1 teaspoon Morton. Spread in one layer and scatter the sausage in roughly 1 1/2-inch clumps over the vegetables.
- Roast for 25–28 minutes, until the potatoes are tender and the sausage reaches 160°F. Switch to the broiler and brown the top for about 4 minutes, watching closely.
- Meanwhile, stir the lemon juice, yogurt, tahini and remaining teaspoon Diamond Crystal salt or 1/2 teaspoon Morton together. Set aside.
- Toss the roasted hash with about three-quarters of the herbs. Heat the remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Fry the eggs, seasoning with a little salt, until the whites and yolks are firm. For soft yolks, use pasteurized shell eggs.
- Spread tahini yogurt on four plates and add the hash and eggs. Finish with the remaining herbs, flaky salt and pepper.
Notes
Serves four with one egg each; the hash can also make six smaller side portions.
Beef or lamb sausage needs to reach 160°F. If substituting a poultry sausage, cook it to 165°F.
No complete total time is specified.
