This Beef Shawarma Hash is the ultimate comfort meal—crispy spiced potatoes, tender beef strips, tangy pickled onions, and a creamy harissa mayo, all topped with a perfectly fried egg. It’s a dish I had countless times at Mars Café over the summer, and I knew I had to recreate it. Every bite is packed with flavor, from the warm, aromatic spices to the rich, smoky heat of the sauce. Whether you’re making it for suhoor, iftar, or just a hearty meal, this dish is guaranteed to hit the spot.
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Beef Shawarma Hash
Crispy spiced potatoes, juicy beef strips, tangy pickled onions, and a creamy harissa mayo, all topped with a perfectly fried egg. It’s packed with flavor and perfect for iftar!
Ingredients
For the Pickled Onions
- 2 medium red onions thinly sliced
- 2 cups boiling water
- 2 cups vinegar
- 4 tsp sugar
- 2 tsp black peppercorns
- 2 bay leaves
For the Potatoes
- 6 medium potatoes diced into medium-sized cubes
- Water for boiling
- ¼ cup oil for tossing
- ¼ cup oil + 2 tbsp butter for roasting
- 1 tsp cumin
- 2 tbsp shawarma spice mix see below
For the Beef
- 500 g beef cut into thin strips
- 2 tbsp oil
- 2 tbsp shawarma spice mix
- 1 tsp cumin
- 1 tsp minced garlic
For the Harrisa Mayo
- 1 tsp Chicken Onga MSG or seasoning of choice
- 1 cup mayonnaise
- 2 tsp chili oil or regular oil
- 1 tsp minced garlic
- 2 tsp red pepper paste or tomato paste
- 1 tsp cumin
- 2 tsp honey
- 2 tsp shawarma spice mix
For the Shawarma Spice Mix
- 2 tsp cumin
- 2 tsp fennel seeds
- 2 tsp coriander
- 1 tsp black peppercorns
- 4 dried chili peppers
- 2 bay leaves
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp chili flakes
For Serving
- 4 fried eggs cooked to your preference
Instructions
Make the Pickled Onions
- In a bowl, mix the boiling water, vinegar, sugar, black peppercorns, and bay leaves. Stir until the sugar is dissolved.
- Place the thinly sliced onions in a clean jar.
- Pour the hot mixture over the onions, making sure they are fully submerged and tightly seal the jar.
- Let sit at room temperature for at least 1 hour, then refrigerate.
Prepare the Potatoes
- Dice the potatoes into medium-sized cubes.
- Bring a pot of water to a boil with some salt and add the potatoes. Parboil them until they are halfway cooked.
- Drain the potatoes and toss them in ¼ cup oil, cumin, and shawarma spice mix.
Air Fryer Method: Place in the air fryer at 200°C (400°F) for about 20–25 minutes, shaking halfway through.
Oven Method:
- Preheat the oven to 220°C (430°F).
- Add 1/2 cup oil and 2 tbsp butter to a baking tray and place it in the oven until very hot.
- Once heated, spread the seasoned potatoes onto the tray, coat well, and roast for 25–30 minutes or until crispy.
Cook the Beef
- Heat oil in a pan over medium-high heat.
- Add the beef strips and season with shawarma spice mix, cumin, minced garlic, salt, and pepper.
- Sauté until the beef is fully cooked. If it starts to dry out, add a little water to keep it saucy.
Make the Harissa Mayo
- In a small bowl, mix mayonnaise, chili oil, minced garlic,MSG or Seasoning of choice ,red pepper paste (or tomato paste), cumin, honey, and shawarma spice mix.
- Stir until smooth and set aside.
Assemble the Dish
- Arrange the crispy potatoes on a plate.
- Top with the cooked beef and pickled onions.
- Add a spoonful of harissa mayo by the side .
- Fry eggs to your preferred doneness and place them on top.
