Everyday Cooking

Sweet Potato, Radicchio + Tomato Hash with Harissa Hollandaise

September 24, 2013

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: Be an adult. Make breakfast for dinner.

Sweet Potato Hash from Food52

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Being a grown-up has its perks, and among them is being able to make breakfast for dinner. On occasion, I’ll fix a savory waffle or two -- but a hash is truly a treat at my table. Some cooks use hash as a means to expel their refrigerator of odds and ends (for me, thus is often the fate of the humble frittata), but this made-to-order plate takes all of what is fresh and flavorful from our changing season right now and tosses it together. 

Sweet Potato, Radicchio + Tomato Hash with Harissa Hollandaise

2 large egg yolks
1 tablespoon harissa
1 tablespoon fresh lemon juice
6 tablespoons unsalted butter, melted and warm
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or olive oil, divided
2 medium sweet potatoes, coarsely grated
1 cup grape tomatoes, halved
1 packed cup chopped radicchio (from 1/2 small head)
4 large eggs

See the full recipe (and save and print it) here.

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright

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  • Jsverige
  • Caroline Wright
    Caroline Wright
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.


Jsverige October 19, 2013
Made this last night -- totally delicious and a great breakfast-for-dinner meal but I do think it's worth specifying in the recipe how to add the Harissa. My first hollandaise broke and I think it had something to do with the oil content of the paste, as round 2 worked perfectly when I just used the spice mix. Anyway, please disregard if you've had no problems but I thought it was worth pointing out!
Jsverige September 24, 2013
Does this use dry harissa or a paste? I love the idea of adding heat to a hollandaise.
Caroline W. October 17, 2013
I used the paste. It worked well. Let me know what you thought!