Honey Harissa Breakfast Sandwiches

Makes 4 sandwiches

In a small bowl, mix the mayonnaise, honey harissa seasoning, honey, and lemon juice. Stir until smooth. Adjust seasoning to taste with salt and pepper. Set the sauce aside.
In a skillet over medium heat, cook the chicken sausages until browned and fully cooked through, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add a bit of oil over medium heat. Add the shredded potato in a thin layer and season with salt and pepper. Cook until golden brown and crispy, about 4-5 minutes per side. Remove from skillet and set aside.
Add a little more butter to the skillet if needed. Crack the eggs into the skillet and season with a pinch of honey harissa seasoning, salt, and pepper. Fry the eggs until the whites are set but the yolks are still runny, or to your preferred doneness. In the same pan, add a little more butter and toast the English muffins until golden brown.
To assemble sandwiches, spread a generous layer of whipped feta spread on the bottom half of each English muffin. Add a layer of crispy hash browns, followed by a sausage.
Place a fried egg on top of each sausage. Sprinkle egg with chopped Bird’s Eye chili and fresh cilantro for a touch of heat and freshness.
Spread the top half of each english muffin with a spoonful of honey harissa mayo. Place the top half of each English muffin over the assembled ingredients.