Merguez with Sweet Potato, Squash & Chickpea Hash
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Recipe Provided By
Chef Brian R. Beland, CMCServings
4
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Ingredients
Hash:
- 3 cups sweet potato, medium dice
- 3 cups butternut/kabocha, peeled, seeded, medium dice
- 1 cup carrots, peeled, medium dice
- 2 tablespoons olive oil
- 2 cups chickpeas, cooked, drained
- 2 tablespoons curry powder, toasted
- 1 red bell pepper, roasted, peeled, small dice
- 2 cups American Lamb Merguez links, grilled and sliced
- 1 cup sliced green onion
- 1 tablespoon pomegranate molasses
- 1 teaspoon harissa
- Chicken stock, as needed
- 2 tablespoons brown sugar
- Salt and pepper, to taste
- 8 eggs, poached, fried or scrambled
Harissa Hollandaise:
- 3 ounces (about 4 large) pasteurized egg yolks
- 2 tablespoons lemon juice
- 2 teaspoons tomato paste
- 1 teaspoon harissa
- 2 dashes Tabasco
- Pinch salt
- 5 ounces (10 tablespoons) butter, melted and warm
Garnishes:
- 1/2 cup pomegranate seeds
- 1/2 cup pistachios, toasted and chopped
- 12 cilantro sprigs, 3-leaf pieces
Directions
For the Hash: In a bowl, toss potatoes, squash and carrots with enough oil to coat; place on baking sheet. Roast at 350°F until soft and brown on the edges.
In a pan on low heat, sweat chickpeas and curry powder in oil for 2 minutes. Add roasted potato mixture to chickpeas. Fold in roasted pepper, merguez, onion, molasses and harissa; toss or mix to evenly distribute all items. Adjust with small increments of stock and oil if needed. Add brown sugar; adjust seasoning with salt and pepper.
For the Harissa Hollandaise: In a blender, add yolks, lemon juice, tomato paste, harissa, Tabasco and salt; blend for about 5 seconds at medium to medium-high speed. Increase to medium speed. With blender running, slowly stream in warm, melted butter and form the emulsion. Adjust final seasoning; serve immediately. (Can be held in a container in a warm place for up to 2 hours.)
To serve: Place eggs on top of Hash. Top with Harissa Hollandaise; garnish with pomegranate seeds, pistachios and cilantro.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
