Sheet-Pan Merguez Hash With Fried Eggs

Preparation

1. Step 1

   Preheat oven to 425°. Place 2 large russet potatoes, scrubbed, sliced ½" thick, and 1 large onion, cut into 1" pieces, on a rimmed baking sheet. Drizzle 2 Tbsp. extra-virgin olive oil over and sprinkle with 2 tsp. smoked paprika, 1 tsp. garlic powder, 1 tsp. ground cumin, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; toss to coat. Arrange in a single layer, then break 1 lb. merguez or other spicy sausage, casings removed, into 1½" clumps and dot all over vegetables.

   Step 2

   Roast hash until potatoes are tender, 25–28 minutes. Set oven to broil or heat broiler and broil hash until sausage is browned, about 4 minutes.

   Step 3

   Meanwhile, mix juice of 1 lemon, 1 cup plain whole-milk yogurt, 2 Tbsp. tahini, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Set tahini yogurt aside.

   Step 4

   Remove hash from oven, scatter about three fourths of ¾ cup coarsely chopped mixed tender herbs (such as dill, cilantro, and/or mint) over, and toss to evenly distribute.

   Step 5

   Heat remaining 3 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Crack 4 large eggs into skillet and season with kosher salt. Cook, rotating skillet occasionally to ensure even browning, until the whites are golden brown and crisp around the edges and set around the yolks (which should still be runny), about 2 minutes. Remove eggs in pan from heat.

   Step 6

   Spread reserved tahini yogurt over each plate and top with hash and eggs. Scatter remaining herbs over; season with flaky sea salt and freshly ground pepper.