Patatas bravas-style hash

Ingredients

• 4 cups (946 ml) and 9 tablespoons (135 ml)avocado oil
• 1/2 mediumred onion, finely chopped
• 2 clovesgarlic, finely chopped
• 1 teaspoonsmoked paprika
• 1/2 teaspoonkosher salt
• 2 teaspoonsplain flour
• 1 cup (237 ml)unsalted chicken stock, at room temperature
• 1/4 teaspooncayenne pepper (optional)
• 2 largerusset potatoes, peeled and cut into 2 cm cubes
• 2Spanish chorizo sausages, cut into 6 mm rounds
• 1 mediumred pepper, cut into 1 cm pieces
• 1 mediumgreen pepper, cut into 1 cm pieces
• 1/2 mediumred onion, cut into 1 cm pieces
• 2 clovesgarlic, finely chopped
• 1 teaspoonkosher salt
• 1 teaspoonsmoked paprika
• 1/2 teaspoondried oregano
• 1/2 teaspoonground cumin
• 4eggs

Instructions

1. 1

   Soak the potatoes

   Put the peeled, cubed potatoes in cold water for 30 minutes to draw out excess starch. Drain them and dry them very 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 chopped onion and garlic and sauté for 2–3 minutes, until softened.

3. 3

   Cook the spices

   Stir in the paprika and 1/2 teaspoon of salt and cook for 1 minute. Sprinkle in the flour and stir for another minute, until incorporated.

4. 4

   Make the sauce

   Gradually whisk in the chicken stock. Bring to a simmer, whisking occasionally, and cook for about 3 minutes until smooth and thickened to a gravy-like consistency. Keep the salsa brava warm; add the optional cayenne now if you want more heat.

5. 5

   Heat the frying oil

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

6. 6

   Fry the potatoes

   Fry the potatoes in batches for 7–10 minutes, until golden and crisp, taking care not to crowd the pot. Adjust the heat as needed to keep the oil at a steady 163°C.

7. 7

   Drain the potatoes

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

8. 8

   Brown the chorizo

   Heat 3 tablespoons of avocado oil in a large pan over medium heat. Cook the chorizo for 3 minutes, until seared on both sides, then remove it and leave the rendered fat in the pan.

9. 9

   Sauté the vegetables

   Add the peppers, diced onion, garlic, paprika, oregano, cumin and 1 teaspoon of salt 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 everything together, cooking for 1–2 minutes to heat it through. Add the fried potatoes and toss to combine.

11. 11

    Fry the eggs

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

12. 12

    Serve with sauce

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

What is patatas bravas-style hash?

Patatas bravas is a Spanish tapas dish built around fried potatoes and a spicy sauce, often served as a shared plate. This hash takes those familiar elements and makes them into a more substantial meal with chorizo, peppers and fried eggs.

The method keeps the potatoes separate until the end, so they can crisp in the oil before being tossed with the vegetables. A smooth, paprika-rich salsa brava adds warmth without making the whole pan soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 24g protein, 55g carbs, 59g fat.

The potatoes provide most of the carbohydrates, while avocado oil and chorizo contribute much of the fat; the chorizo and eggs also provide protein. Balance a serving with a generous green salad or other non-starchy vegetables.

The sauce and its aromatics

Onion and garlic: soften these gently in the oil before adding the spices. The flour is cooked briefly too, which helps the stock thicken into a spoonable sauce.

Stock: whisk it in gradually to limit lumps, then simmer until the sauce is smooth and gravy-like. Cayenne is optional, so leave it out for a gentler finish.

Getting crisp potatoes

Soaking: the 30-minute cold-water soak removes some surface starch. Drying thoroughly afterwards is important because wet potatoes can splutter in hot oil and are less likely to crisp well.

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

Cooking the chorizo and peppers

Chorizo: sear the rounds for 3 minutes, then take them out while you cook the vegetables. Leaving the rendered fat in the pan carries its savoury flavour into the peppers and onion.

Vegetables: sauté for 4–5 minutes, until tender, then return the chorizo for 1–2 minutes. Toss the potatoes in at the end so they meet the seasoned mixture without spending too long in it.

When the eggs are ready

Cook the eggs uncovered for 3–4 minutes over medium heat. Look for whites that are set and edges that have turned crisp; the yolks can remain soft if you prefer them that way.

How to serve the hash

Serve it straight away, while the potatoes are crisp and the salsa brava is warm. Spoon the sauce over the eggs and hash, or offer it alongside so everyone can add as much as they like.

A simple green salad or lightly dressed leaves make a fresh contrast to the rich chorizo and fried potatoes. Crusty bread is another option for mopping up the sauce.

Recipe notes & tips

• Use a thermometer to hold the frying oil at 163°C.
• Dry the soaked potatoes thoroughly before lowering them into the oil.
• Fry the potatoes in batches so they have room to crisp.
• Keep the salsa brava warm while you finish the rest of the dish.
• Serve promptly after adding the potatoes to the chorizo and vegetables.

Variations

• More heat: add the optional cayenne to the sauce, or increase it slightly to taste.
• Softer yolks: take the eggs off the heat as soon as the whites have set.
• Extra vegetables: add sliced mushrooms to the pepper mixture and sauté until tender.
• Milder chorizo: use a less spicy Spanish chorizo for a gentler hash.
• Fresh finish: scatter chopped parsley over the dish just before serving.

Common mistakes to avoid

• Wet potatoes: dry them thoroughly after soaking to reduce spluttering and help them crisp.
• Crowded frying pot: cook the potatoes in batches so the oil temperature does not drop sharply.
• Overheated oil: monitor it with a thermometer and adjust the heat to maintain 163°C.
• Lumpy sauce: whisk the stock in gradually rather than adding it all at once.
• Soggy potatoes: toss them with the vegetables only at the end and serve without delay.

How to store

Store leftovers in a covered container in the fridge for up to 2 days. Reheat the hash in a frying pan until hot; the potatoes may not regain their original crispness, and fried eggs are best cooked fresh.

Frequently asked questions