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Harissa, sausage and sweet potato oven hash

Published: 24 Apr 25
Updated: 6 May 25

This sausage and sweet potato oven hash with fried eggs and a hint of fiery harissa is a versatile recipe to have up your sleeve. Here’s why this hash recipe from Martha Collison makes both an easy weeknight dinner and a filling weekend brunch…

Flexible recipe: “Spicy, sweet and filling, this is a great dish to scale up for a crowd, as the oven does the hard work and all you need is a fried egg per person to finish,” says Martha.
Protein fix: Sausages, eggs and fibre-rich chickpeas are all sources of protein. Add in nutrient-dense sweet potatoes and colourful peppers, and you’ve got yourself a sausage supper that’s surprisingly packed with goodness.
Midweek wonder: This budget-friendly hash only needs 15 minutes prep time before you pop it in the oven. Perfect for busy nights or a family brunch at the weekend.

Browse more brilliant brunch recipes.

Recipe taken from Pull Up A Chair by Martha Collison (Kyle Books £26) and tested by delicious

Easy
May 2025

Test kitchen approved

Serves 4
Prep time 15 min. Cook time 35 min

Flexible recipe: “Spicy, sweet and filling, this is a great dish to scale up for a crowd, as the oven does the hard work and all you need is a fried egg per person to finish,” says Martha.
Protein fix: Sausages, eggs and fibre-rich chickpeas are all sources of protein. Add in nutrient-dense sweet potatoes and colourful peppers, and you’ve got yourself a sausage supper that’s surprisingly packed with goodness.
Midweek wonder: This budget-friendly hash only needs 15 minutes prep time before you pop it in the oven. Perfect for busy nights or a family brunch at the weekend.

Browse more brilliant brunch recipes.

Recipe taken from Pull Up A Chair by Martha Collison (Kyle Books £26) and tested by delicious

Nutrition: per serving

Calories: 527kcals
Fat: 26g (7.6g saturated)
Protein: 32g
Carbohydrates: 35g (15g sugars)
Fibre: 12g
Salt: 1.2g

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Ingredients

1 large sweet potato, cut into 2cm cubes
1 red onion, finely sliced into half moons
1 yellow pepper, deseeded and roughly chopped
1 tbsp olive oil, plus extra for frying
4 chorizo-style pork sausages (see tip)
400g tin chickpeas, drained
1 tbsp rose harissa
4 large eggs
Finely chopped chives to garnish

Method

Heat the oven to 220°C/200°C fan/gas 7. Add the sweet potato, onion, pepper and olive oil to a large roasting tin and toss well to combine. Season with a small pinch of salt and a good grinding of black pepper.
Cut the sausages into small pieces and add to the roasting tin. Roast for 20 minutes, then add the chickpeas and harissa. Stir together, tossing everything well until completely coated in the harissa and chorizo juices. Return to the oven for a further 15 minutes until the sweet potato is tender and the chickpeas are crisp.
Just before the end of the cooking time, fry the eggs in a little oil in a frying pan. Divide the hash among 4 bowls, then top with an egg and a sprinkle of chives and black pepper.

Recipe from May 2025 Issue

Nutrition

Nutrition: per serving

Calories: 527kcals
Fat: 26g (7.6g saturated)
Protein: 32g
Carbohydrates: 35g (15g sugars)
Fibre: 12g
Salt: 1.2g

delicious. tips

Martha’s tip: “If you can’t find chorizo-style sausages, use regular sausages and add 1 tsp smoked paprika. Alternatively you could use cured chorizo, but you won’t need to use as much as it’s more intense in flavour.”