Whenever I make dishes with potatoes and onions, it brings me way back to the days when I first started cooking. My first "signature dish" I made for my friends was a bowl of cheesy potatoes with onions and sour cream. Now I eat a little healthier, of course, but I still can't resist a good bowl of potatoes from time to time.
This dish makes the perfect low maintenance brunch, and it is especially good to share! And in other, unrelated, yet super exciting news, today is the OFFICIAL release date of my Spiralizer cookbook! Yay!!! Here is where you can order the book from either Amazon or Barnes & Noble.
Ingredients (serves 2)
- 1 large Russett potato
- 1/2 medium onion
- 1 tablespoon extra-virgin olive oil, divided
- Handful of fresh parsley
- 1-2 cage-free eggs
- Ingredients for Harissa
- 2 tablespoons tomato paste
- 2 cloves garlic, finely chopped
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon caraway
- 1 tablespoon lemon juice
- 1/3 cup extra-virgin olive oil
1. Finely chop up potato and onion. In a large microwave-safe bowl, microwave potatoes for 3 minutes. Stir, and microwave for another 2.
2. Prepare harissa by combining ingredients in a small bowl until a smooth paste forms.
3. Heat up 3/4 tablespoon olive oil on medium-low heat. Add onions and potatoes to pan, and cook for 3 to 4 minutes or until onions become translucent. Chop up parsley and toss in with onions and potatoes. Add harissa and toss until evenly coated. Add to a bowl.
4. With the pan still on medium-low eat, add remaining 1/4 tablespoon of olive oil. Add the egg, and cook for 3-4 minutes until whites have set, edges are crispy, and yolk is still runny. Add to the top of the potato hash, and garnish with a little bit of parsley and pepper.