Golden, shatteringly crispy smashed potatoes form the base of this addictive lunch hash, loaded with caramelized onion, wilted spinach, and a perfectly runny fried egg that breaks and floods the whole plate when you cut into it. The dramatic finish: a harissa-spiked yogurt drizzled tableside in a swirl that melts into the hot potatoes, creating a creamy, smoky, tangy sauce that ties every element together. This is the dish where humble pantry staples become something that genuinely stops you mid-bite.
MICROWAVE THE POTATOES: Place whole baby potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover with a damp paper towel and microwave on high for 5–6 minutes, until just fork-tender. This saves 20 minutes compared to boiling. Let rest 1 minute.
MAKE THE HARISSA-YOGURT DRIZZLE: While potatoes cook, whisk together the plain yogurt, harissa paste, lemon juice, and a pinch of salt in a small bowl until smooth and creamy. Taste — it should be tangy, smoky, and have a gentle heat. Set aside. This is your tableside reveal sauce.
SMASH AND SEASON: Transfer the cooked potatoes to a cutting board. Use the flat bottom of a mug or glass to firmly smash each potato to about 1cm thick — you want them cracked and rough, not pulverized. The jagged edges are what get impossibly crispy. Sprinkle with smoked paprika, cumin, salt, and pepper.
CRISP THE POTATOES: Heat 1.5 tablespoons of olive oil in a medium non-stick or cast-iron skillet over medium-high heat until shimmering. Add the smashed potatoes in a single layer. Press them down lightly with a spatula. Cook undisturbed for 3–4 minutes until the underside is deeply golden and crispy. Flip once and cook another 2 minutes. Remove to your serving plate.
BUILD THE HASH: Reduce heat to medium. Add remaining 0.5 tbsp olive oil to the same pan. Add the sliced onion and cook 2–3 minutes until softened and slightly caramelized. Add the minced garlic and stir for 30 seconds until fragrant. Add the fresh spinach and toss until just wilted, about 1 minute. Season with a pinch of salt and pepper. Pile this mixture over the crispy smashed potatoes on your plate.
FRY THE EGGS: In the same pan over medium heat, crack in both eggs. Cook sunny-side up for 2 minutes until whites are set but yolks are still gloriously runny. Season with a pinch of salt and black pepper. Slide the eggs directly on top of the hash.
THE DRAMATIC FINISH — TABLESIDE DRIZZLE: Bring the plate to the table with the harissa-yogurt in a small bowl or spoon. At the table, drizzle the harissa-yogurt in a generous swirl across the eggs and potatoes. Then break the yolks with your fork — they run into the harissa-yogurt and the potato crags, creating a rich, smoky, creamy sauce in real time. Scatter fresh parsley over the top and eat immediately.
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