Patatas bravas-style hash

Ingredients

• 1,079 ml (4 cups and 9 tablespoons)avocado oil
• 1/2 mediumred onion, finely minced
• 2 clovesgarlic, minced
• 1 teaspoonsmoked paprika
• 1/2 teaspoonkosher salt
• 2 teaspoonsplain flour
• 237 ml (1 cup)unsalted chicken stock, at room temperature
• 1/4 teaspoon, optionalcayenne pepper
• 2 largerusset potatoes, peeled and cut into 2 cm (3/4-inch) pieces
• 2Spanish chorizo sausages, cut into 6 mm (1/4-inch) rounds
• 1 mediumred pepper, cut into 1 cm (1/2-inch) pieces
• 1 mediumgreen pepper, cut into 1 cm (1/2-inch) pieces
• 1/2 mediumred onion, cut into 1 cm (1/2-inch) pieces
• 2 clovesgarlic, minced
• 1 teaspoonkosher salt
• 1 teaspoonsmoked paprika
• 1/2 teaspoondried oregano
• 1/2 teaspoonground cumin
• 4eggs

Instructions

1. 1

   Soak the potatoes

   Put the peeled, diced potatoes in cold water for 30 minutes to remove excess starch. Drain them and dry thoroughly with a clean tea towel.

2. 2

   Soften the aromatics

   Heat 3 tablespoons of avocado oil in a pan over medium heat. Add the finely minced onion and garlic and sauté for 2–3 minutes, until softened.

3. 3

   Cook the spices

   Stir in the paprika and salt and cook for 1 minute. Sprinkle in the flour and cook for another minute, stirring until it dissolves.

4. 4

   Thicken the sauce

   Gradually whisk in the stock. Bring it to a simmer, whisking occasionally, and cook for about 3 minutes until smooth and gravy-like. This is the salsa brava; keep it warm. Add the cayenne now if you want extra heat.

5. 5

   Heat the frying oil

   Half-fill a deep pot with oil and heat over medium-high to 163°C (325°F), checking the temperature with a thermometer.

6. 6

   Fry the potatoes

   Fry the potatoes in batches so the pot is not crowded. Cook each batch for 7–10 minutes, until golden and crisp, adjusting the heat to keep the oil at 163°C (325°F).

7. 7

   Drain and season

   Lift out the potatoes with a slotted spoon and place them on a paper-towel-lined plate. Season with salt while warm and set aside.

8. 8

   Sear the chorizo

   Heat 3 tablespoons of oil in a large pan over medium heat. Add the chorizo and cook for 3 minutes, until seared on both sides. Remove it and set aside, leaving the rendered fat in the pan.

9. 9

   Cook the vegetables

   Add the peppers, diced onion, garlic, salt, paprika, oregano and cumin to the pan. Sauté for 4–5 minutes, stirring occasionally, until the vegetables are tender.

10. 10

    Combine the hash

    Return the chorizo to the pan and toss it with the vegetables. Cook for 1–2 minutes to heat through, then add the fried potatoes and toss to combine.

11. 11

    Fry the eggs

    Set the pan over medium heat and add 3 tablespoons of oil. Crack in the eggs and cook uncovered for 3–4 minutes, until the whites are set and the edges are crisp.

12. 12

    Serve the hash

    Top the hash with the fried eggs and warm salsa brava.

What is patatas bravas-style hash?

Patatas bravas is a Spanish tapa built around crisp potatoes and a boldly flavoured sauce. This hash takes that idea in a heartier direction, adding Spanish chorizo, peppers and fried eggs for a meal-sized dish.

Separate cooking keeps the potatoes crisp while the smoky, stock-thickened salsa brava brings the components together at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 980 calories, 28g protein, 51g carbs, 73g fat.

The potatoes provide most of the carbohydrates, while the avocado oil and chorizo contribute much of the fat; the eggs and chorizo supply most of the protein. Serve with a generous green salad or other vegetables for a fresher, more balanced plate.

The potato technique

Soaking: the 30-minute soak draws excess starch from the diced potatoes. Dry them thoroughly afterwards so water does not make the hot oil spit or stop the potatoes crisping.

Frying: work in batches and keep the oil near 163°C. Overcrowding cools the oil and can leave the potatoes soft rather than golden.

Building the salsa brava

Spice base: cooking the smoked paprika briefly in the softened onion and garlic helps distribute its flavour through the sauce. The flour is cooked before the stock goes in, which helps avoid a raw flour taste.

Texture: whisk in the room-temperature stock gradually and simmer until the sauce is smooth and thick enough to cling to the hash. Cayenne is optional, so the heat can be adjusted to taste.

Why the chorizo goes first

Searing: browning the chorizo before the vegetables adds colour and releases seasoned fat into the pan. Leave that fat behind when you lift out the sausage.

Vegetables: cook the peppers and diced onion in the same pan so they pick up the chorizo flavour. Return the sausage near the end to warm it without overcooking.

Getting the eggs right

Cook the eggs uncovered over medium heat for 3–4 minutes, as directed, until the whites are set and the edges are crisp. Keep an eye on the yolks if you prefer them runny.

Add the eggs just before serving so their crisp edges and soft centres contrast with the potatoes and tender peppers.

Serving the hash

Spoon the warm salsa brava over the finished hash rather than mixing it through too early; the potatoes keep more of their crunch that way. Serve promptly while the eggs and potatoes are hot.

For a simpler meal, pair it with a green salad or lightly dressed greens to add freshness alongside the rich chorizo and fried potatoes.

Recipe notes & tips

• Dry the soaked potatoes very well before lowering them into the hot oil.
• Use a thermometer to keep the frying oil close to 163°C (325°F).
• Fry the potatoes in batches, allowing the oil to recover its temperature between batches.
• Whisk the stock in slowly to keep the salsa brava smooth.
• Keep the salsa warm while you finish the hash, but pour it over just before serving.
• Use a slotted spoon to remove the potatoes and let excess oil drain away.

Variations

• More heat: add the optional cayenne to the salsa brava.
• Milder sauce: leave out the cayenne pepper.
• Extra herbs: scatter chopped fresh parsley over the hash before serving.
• Vegetarian version: replace the chorizo with sliced mushrooms and cook them until browned.
• Different peppers: use two peppers of the same colour if that is what you have.

Common mistakes to avoid

• Wet potatoes: dry them thoroughly after soaking to reduce splattering and help them crisp.
• Crowded frying pot: cook in batches so the oil temperature does not drop sharply.
• Oil too cool: monitor it with a thermometer and adjust the hob to maintain 163°C (325°F).
• Lumpy sauce: whisk in the stock gradually instead of adding it all at once.
• Overcooked chorizo: remove it after searing and return it only to warm through.
• Soggy potatoes: keep the salsa separate until serving rather than coating the hash early.

How to store

Refrigerate leftover hash, sauce and eggs separately in airtight containers for up to 3 days. Reheat the hash and sauce until piping hot; the potatoes will be less crisp after storage, and freshly cooked eggs are best.

Frequently asked questions