Author Notes: Weeks ago, I bought some fantastic-looking merguez sausage meat at the farmers' market. (In the winter, when the vegetable stands hold little more than a few sad looking potatoes, I tend to buy a lot of meat and eggs.) Unsure of what I wanted to do with it, I put it in the freezer and promptly forgot about it. Last week, while cleaning out the freezer, I came upon the merguez and moved it to the fridge, determined to make use of it. A couple days later, after taking stock of the rest of the contents of the refrigerator and finding a few sweet potatoes, an onion and some rosemary, it came to me: I'd rustle up a new kind of hash. - Merrill Stubbs
- Olive oil
- 1 pound lamb merguez, casings removed
- 1 medium yellow onion, finely diced
- 2 large sweet potatoes, peeled and cut into 1/4-inch cubes
- 1 teaspoon finely chopped fresh rosemary
- Freshly ground black pepper
- Put a tablespoon of oil in a heavy pan (I used cast iron) and set over medium-high heat. When the oils starts to shimmer, add the merguez and break it up with a wooden spoon. Sauté, stirring occasionally, until the merguez is evenly browned, about 5 minutes.
- Remove the meat with a slotted spoon and set it aside in a bowl. Add enough oil to the pan so that you have about 3 tablespoons of fat. Add the onion and sweet potato to the pan, along with a pinch of salt. Fry the onions and potatoes, turning gently every once in a while but not too often (you don't want to break up the potatoes once they start to soften).
- Once the onion and sweet potato are softened and richly caramelized -- 6 to 8 minutes -- add the rosemary and a few grinds of pepper, stir through gently and cook for another minute or two. Fold in the merguez, and cook for another minute or so to heat through. Serve immediately, topped with an egg or a dollop of sour cream or creme fraiche.
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