Spanish

Patatas Bravas Breakfast Hash

Name: Patatas Bravas Breakfast Hash
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 tablespoons olive oil, divided: 2 tablespoons for potatoes and 1 tablespoon for vegetables; ¾ teaspoon kosher salt, plus more to taste; 1 yellow onion, medium; diced; 1 red bell pepper, diced; 2 pounds Yukon Gold potatoes, cut into ½-inch cubes; peeling optional; 2 tablespoons olive oil; salt, to taste; ⅓ cup yellow onion, finely diced; 2 cloves garlic, minced; 2 teaspoons sweet smoked paprika; 1 tablespoon all-purpose flour; 1 tablespoon tomato paste; 1 cup chicken or vegetable stock, unsalted preferred; plus a little stock or water to thin if needed; 2 teaspoons sherry vinegar; 1 teaspoon granulated sugar; ¼–½ teaspoon cayenne pepper; sprinkle salt; 2 cloves garlic, finely minced; 2 teaspoons lemon juice, or to taste; ½ cup good-quality mayonnaise, such as Sir Kensington’s; to taste; ¼ teaspoon Dijon mustard; 4 eggs, cooked to your preference; optional

I wanted to bring the smoky heat of Spanish-inspired patatas bravas to a breakfast hash. Crisp Yukon Gold potatoes, sweet red pepper and onion get a spoonful of warm bravas sauce and a cool lemon garlic aioli made with mayonnaise. Add an egg if you like, and keep the extra sauces at the table for everyone to help themselves.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇪🇸 Spanish

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

Keep the sauces separate until plating. A few spoonfuls of bravas sauce and a thin zigzag of lemon garlic aioli give each bite smoky heat and bright garlic flavor without soaking the potatoes. I use a good-quality mayonnaise, such as Sir Kensington’s, for this simple whisk-together aioli. There is no need to make a separate egg-yolk emulsion.

Why These Flavors Work

Sweet red pepper and softened onion balance the earthy potatoes and smoky paprika. Cayenne brings heat, while sherry vinegar brightens the warm tomato-based sauce. The cool mayonnaise-based aioli adds richness, fresh garlic and lemon, with a little Dijon for tang.

SAVE FOR THE LEFTOVER IDEA

Save 2 cups cooked potato, pepper and onion hash, without the serving eggs; reserve ¼ cup bravas sauce and 2 tablespoons lemon garlic aioli separately. to make Patatas Bravas Breakfast Quesadillas.

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LEFTOVER IDEAS

Turn the leftovers into something new.

Patatas Bravas Breakfast Quesadillas

More from Mary’s Kitchen

COOKING MODEPatatas Bravas Breakfast Hash

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 7

STEP 1

Parboil and dry. Cover the potatoes with cold water in a saucepan. Bring to a boil, then simmer for 4–5 minutes, until the edges soften but the centers remain firm. Drain thoroughly and let steam dry for 5 minutes.

STEP 2

Crisp the potatoes. Heat 2 tablespoons of the hash oil in a large skillet over medium-high heat. Cook the potatoes in a single layer, in batches if needed, for 15–20 minutes, turning occasionally, until golden, crisp and tender. Season with the ¾ teaspoon salt; lower the heat if needed.

STEP 3

Start the sauce. Meanwhile, heat the sauce oil in a small saucepan over medium heat. Cook the finely diced onion for 5–7 minutes, until softened. Add the garlic for 30 seconds. Reduce the heat to low; stir in the paprika, cayenne, flour and tomato paste for 30 seconds without scorching.

STEP 4

Simmer the sauce. Gradually whisk in the stock. Simmer gently for 8–10 minutes, stirring often, until the sauce coats a spoon. Stir in the sherry vinegar, sugar and salt to taste. Blend with an immersion blender if desired; thin with a little stock or water if needed.

STEP 5

Cook the vegetables. In a separate skillet, heat the remaining tablespoon of hash oil over medium heat. Cook the diced onion and red bell pepper for 8–10 minutes, stirring occasionally, until tender and lightly browned. Make the aioli while the potatoes and vegetables cook.

STEP 6

Make the lemon garlic aioli. In a bowl, whisk together the 2 finely minced garlic cloves, 2 teaspoons lemon juice, a sprinkle of salt, ½ cup good-quality mayonnaise, such as Sir Kensington’s, and ¼ teaspoon Dijon mustard until smooth and well combined. Taste and adjust the lemon juice, salt or mayonnaise to your preference. Cover and refrigerate until ready to serve.

STEP 7

Finish and serve. Fold the peppers and onion into the crisp potatoes. Divide among four plates and add an egg to each serving, cooked to your preference, if desired. For the safest egg preparation, cook until the whites and yolks are firm; use pasteurized eggs if serving them undercooked. Spoon on a little warm bravas sauce, then drizzle or spoon on the cool lemon garlic aioli. Serve the extra sauces alongside.

How to Make Patatas Bravas Breakfast Hash

Parboil the cubes

Simmer the potatoes for 4–5 minutes, leaving the centers firm.

Steam-dry

Drain thoroughly and let the potatoes steam-dry for 5 minutes.

Brown the potatoes

Use 2 tablespoons oil and a single layer; turn occasionally until crisp, golden and tender.

Build the bravas sauce

Soften the sauce onion, add garlic, then briefly cook the spices, flour and tomato paste over low heat.

Simmer and finish the sauce

Whisk in stock and simmer 8–10 minutes; finish with sherry vinegar, sugar and salt.

Sauté the vegetables

Cook the diced onion and pepper separately in the remaining tablespoon of hash oil.

Whisk and chill the aioli

Whisk the minced garlic, lemon juice, salt, mayonnaise and Dijon together; cover and refrigerate.

Plate and dress

Fold vegetables into the potatoes, divide into four servings, add an optional cooked egg, and finish with both sauces.

Recipe Guidance

Storage

Refrigerate the hash, bravas sauce and aioli separately at 40°F (4°C) or below within 2 hours, or 1 hour above 90°F (32°C). Use the cooked hash and sauce within 3–4 days; use the prepared aioli within 2 days as a conservative recipe limit.

Reheating

Reheat the hash in a skillet over medium heat, turning occasionally, until it reaches 165°F. Warm the bravas sauce separately to 165°F, loosening with a little stock or water. Keep the aioli cold and add after reheating.

Make Ahead

Dice the onion and bell pepper up to 1 day ahead and refrigerate separately. Make the bravas sauce and mayonnaise-based aioli up to 1 day ahead; chill in separate covered containers. Cook the potatoes close to serving for the crispest finish.

Serving Suggestions

Serve in four shallow bowls or plates with a little warm bravas sauce and cool aioli added just before eating. Add the optional eggs if desired, and pass both sauces separately. Keep unsauced hash aside if planning a leftover transformation.

Mary’s Introduction

Why These Flavors Work