Cast Iron

Merguez and Sweet Potato Hash

April 12, 2011
1 Ratings
  • Serves 4
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

What You'll Need
  • 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
  • Salt
  • 1 teaspoon finely chopped fresh rosemary
  • Freshly ground black pepper
  1. 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.
  2. 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).
  3. 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.

See what other Food52ers are saying.

  • KitchVega
  • Nat Pepper
    Nat Pepper
  • susan g
    susan g
  • Oui, Chef
    Oui, Chef
  • Merrill Stubbs
    Merrill Stubbs

13 Reviews

peanut B. March 8, 2018
Merrill, you are a genius! Lamb and sweet potato is a strong combination. The ritual of heating up the leftovers has given life new meaning. Thanks, Merrill!
KitchVega November 28, 2017
Oh hell yes. I halved the recipe as I only had half a pound of merguez. I also added a dollop of spicy harissa to my bowl and I am in heaven. No Frances (so sad) no plain yogurt (double sad) on hand but I did use the sour cream. Smoky, spicy, sweet and savory. It was dinner tonight and will be saving the rest for tomorrow’s lunch. Wow wow wow.
Vinsmom March 30, 2013
Made this for an Easter weekend brunch. We all thought it was really delicious. I wish that the sweet potato quantity was shown in ounces or cups. Hard to judge, though the exact amount isn't crucial. I served it with a poached egg for my husband and the other guest and I had it plain. Rosemary was key.
Zoom March 21, 2013
This was amazing. I left out the rosemary (didn't feel like a trip to the grocery store), but the flavors were wonderful. A poached egg really brought it all together.
Merrill S. March 21, 2013
So glad you liked it!
kss July 3, 2011
This was my inspiration for tonight's dinner. I started the onions cooking while my sweet pots boiled till partly cooked. After they cooled a bit, I cut the sweet pots lengthwise into planks. I used the two-burner grill pan to grill the planks and 6 links (300g) of turkey merguez while the onion caramelized. When the pots were done, I cut the planks in half at the "waist". Then I cut the merguez links into three chunks each, 1.5-2" long, about the same as the half-planks of sweet potatoes (which were on the small side to start with). Tossed all these together with the onion and rosemary. It wasn't hash, I guess, since the bits were too big, but it was quite tasty anyhow. Thanks!
Nat P. April 18, 2011
Delicous and comforting! I made it last night and I think I will add this to my list of go-to recipes for quick and tasty meals. Thanks!
SylviaS April 17, 2011
Delicious and fast. Perfect for a chilly afternoon. Eating it as I type! :)
rlsalvati April 17, 2011
Delicious. I used lamb brats from our csa and we topped it with homemade low fat Greek yogurt. Any sausage would do, but I liked the lamb/sweet potatoes combination.
MegMcNichol April 17, 2011
2 questions: is lamb sausage essential or will others do? Would'nt a dollop of thick greek yogurt (the 0% fat kind) work well? Lush but not as heavy?
Merrill S. April 17, 2011
Sure, you can use another kind of sausage or ground meat. Nonfat Greek yogurt would be a fine substitute for those concerned about calories/fat, although creme fraiche or sour cream will taste better!
susan G. April 12, 2011
This sounds so good I will cheat with veg sausage -- a good spicy one.
Oui, C. April 12, 2011
I am SO making this as soon as I can find some good merguez. Fabulous! - S