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Harissa, chard and egg hash
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2 large potatoes (about 500g), scrubbed and cut into 2-3cm chunks
1 tbsp olive oil
4 salad onions, whites and greens separated, both sliced
2 cloves garlic, thinly sliced
200g pack chard, stalks finely chopped, leaves cut into 3cm strips
1 tbsp rose harissa
1 tbsp white wine vinegar
1 tsp nonpareille capers
2 tbsp Cooks’ Ingredients Spiced Pomegranate Sauce, to serve
1 Put the potatoes in a medium saucepan; cover with cold water. Season with salt and bring to the boil. Reduce to a simmer and cook for 15 minutes, until just tender. Drain and allow to steam dry for 2 minutes.
2 Heat ½ tbsp oil in a large non-stick frying or sauté pan over a medium-high heat, add the cooked potatoes with a pinch of salt and stir-fry for 12-15 minutes, until golden and crisp. Add the salad onion whites, garlic and chard stalks; cook for 2 minutes, until softened. Stir in the harissa and cook for another minute, then add the chard leaves and cook, stirring until wilted (about 2 minutes). Add the vinegar and capers, season, then transfer to a bowl and cover to keep warm.
3 Heat the remaining ½ tbsp oil in the pan and fry the eggs to your liking. Divide the hash between 2 plates, top with the salad onion greens and eggs, then drizzle over the pomegranate sauce. Serve straight away.
Typical values per serving:
This recipe was first published in February 2022.