7 cities. 54 chefs. It's Lamb Jam Restaurant Month.
Learn More
August 3, 2023

Merguez with Sweet Potato, Squash & Chickpea Hash


Recipe Provided By
Chef Brian R. Beland, CMC


Merguez with Sweet Potato Squash and Chickpea 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 


  • 1/2 cup pomegranate seeds
  • 1/2 cup pistachios, toasted and chopped
  • 12 cilantro sprigs, 3-leaf pieces


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

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


Leave a Reply

Your email address will not be published. Required fields are marked *