Chorizo, Harissa, and Potato Hash

• 4 tablespoons olive oil, divided
• 1/2 teaspoons harissa paste
• 3/4 pound fingerling potatoes, quartered
• Kosher salt and freshly ground black pepper
• 1 medium sweet onion, finely diced
• 1/2 green bell pepper, diced
• 1 1/2 pounds fresh chorizo sausage, casings removed
• Chopped fresh parsley, for garnish
• Fried or scrambled eggs

1. Preheat the oven to 400 degrees F.
2. In a small bowl, whisk together 2 tablespoons of the oil and the harissa paste.
3. Toss the potatoes with the oil and harissa, and season lightly with salt and pepper.
4. Arrange the potatoes in a single layer on a baking sheet.
5. Bake until cooked through and golden, about 25 minutes, stirring and turning the potatoes midway through cooking to ensure even browning.
6. Set the cooked potatoes aside.
7. Meanwhile, in a wok, heat the remaining 2 tablespoons of oil over high heat.
8. Add the onions and peppers and cook until softened, about 6 to 7 minutes.
9. Add the chorizo to the wok and cook through, about 4 to 5 minutes.
10. Add the roasted harissa potatoes and toss to combine.
11. Taste and add salt and pepper if necessary.
12. Sprinkle with the parsley.
13. Serve the hash with fried or scrambled eggs.

olive oil, harissa paste, potatoes, kosher salt, sweet onion, green bell pepper, fresh chorizo sausage, fresh parsley, eggs

Taken from www.cookstr.com/recipes/chorizo-harissa-and-potato-hash (may not work)