Turkey and Chicken Sausage Hash with Green Harissa
I used to pass on hashes when I saw them on breakfast or brunch menus. I think the only hash I grew up knowing was corned beef hash so it made them not super exciting to me. Then I started making them for my husband and I and now I can’t get enough of them. They’re so freaking delicious. I love that you can really make them whatever you want and use anything you have in fridge. This hash though, has to be one of my favorites. I love all of the colors, the spiciness from the harissa, and how the runny egg creates a gravy.
Indian food is known for an abundance of flavors from spices. They’re sauces are second to none. Green harissa is my favorite. It’s the perfect balance of spiciness and fresh flavors. It pairs so well with eggs and…well…anything really. If you typically put salsa on something, try swapping it out with this harissa for a change.
Father’s Day is just around the corner, and our family likes to do a brunch to start the celebration and appreciation of the wonderful dad’s in our lives. This hash isn’t a typical dainty brunch food. There’s something a bit masculine about it which makes it perfect for this sort of occasion.
Turkey and Chicken Sausage Hash with Green Harissa
Ingredients
Green Harissa
- 2 tablespoons olive oil (avocado also works well)
- 1 cup parsley leaves
- 1 cup cilantro leaves
- 1 lemon, juiced
- 1-2 jalapenos, depending on how spicy you’d like it
- 1 teaspoon cumin, or to taste
- 1 teaspoon paprika, or to taste
- Pink Himalayan salt, to taste
Hash
- 2-4 tablespoons avocado oil, or oil of choice
- 2 sweet potatoes, peeled and ½” cubes
- 1 cup yellow onion, chopped
- ½ red pepper, chopped
- 1-pound ground turkey
- 2 Aidell’s Pineapple & Bacon (chicken apple is yummy also) sausages, sliced in half lengthwise, then sliced into halfmoons
- 4 cups shredded kale, strip leaves from stem and thinly slice
- 4 eggs
- Pink Himalayan salt, to taste
- Black pepper, to taste
Instructions
- In a food processor, add all ingredients for harissa and blend until smooth adding more oil, if needed. Set aside while hash cooks.
- Heat 2 tablespoons oil over medium-high heat in a large pan until hot but not smoking. Add sweet potatoes, season with salt and pepper, and cook about 5 minutes until starting to soften.
- Add additional 2 tablespoons oil if pan is dry, then add in onion and red pepper and cook an additional 2-3 minutes.
- Add in turkey and chicken sausage, season with salt and pepper, and cook 4-5 minutes breaking up turkey.
- Once turkey is lightly browned, stir in kale and cook 2-3 minutes until slightly wilted.
- Reduce heat to medium-low. Over an even layer of hash, crack the eggs and season with salt and pepper. Cover and cook 3-5 minutes until the whites of eggs have cooked through (cook additional 1-2 minutes if you don’t like runny yolks).
- Plate the hash being sure not to break the eggs. Drizzle with harissa.
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