Patatas Bravas Style Hash
Recipe from Santos Loo
In my book, the fried egg is, hands down, the hero of breakfast. What better way to give it the spotlight it deserves than by serving it on a golden, crispy bed of fried potatoes? Toss it in sauteed peppers, onions, and smoky Spanish chorizo, all seasoned with the flavors of classic patatas bravas, and each bite sings like a soprano. This Patatas Bravas-Style Hash is the perfect excuse to fry an egg, and it’s the best way to break in the Titanium Always Pan Pro and Titanium Mini Perfect Pot Pro.
35 minutes
30 minutes
4
What You'll Need
Ingredients
- 4 cups and 9 tablespoons avocado oil
- ½ medium red onion, minced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- 2 teaspoons all-purpose flour
- 1 cup unsalted chicken stock, room temperature
- ¼ teaspoon cayenne, optional
- 2 large russets, peeled and diced into ¾-inch pieces
- 2 Spanish chorizo, sliced into ¼-inch rounds
- 1 medium red bell pepper, diced into ½-inch pieces
- 1 medium green bell pepper, diced into ½-inch pieces
- ½ medium red onion, diced into ½-inch pieces
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon dry oregano
- ½ teaspoon ground cumin
- 4 whole eggs
Directions
Step 1
Soak the peeled, cubed potatoes in cold water for 30 minutes to remove the excess starch. Drain and thoroughly pat dry with a clean kitchen towel.
Step 2
Heat 3 tablespoons of avocado oil in the Titanium Mini Always Pan Pro over medium heat. Add the onion and garlic and saute for 2 to 3 minutes, until softened.
Step 3
Stir in the paprika and salt, cooking for 1 minute to bloom the spices. Sprinkle in the flour and cook for another minute, stirring, until the flour dissolves.
Step 4
Gradually whisk in the stock. Bring to a simmer, whisking occasionally, and cook for about 3 minutes, until the sauce thickens to a smooth, gravy-like consistency. This is your salsa brava — keep warm until ready to serve. Optionally sprinkle in the cayenne at this stage for a little more heat.
Step 5
Fill the Titanium Mini Perfect Pot Pro halfway with oil. Heat over medium-high heat to 325°F, using a thermometer to monitor the temperature.
Step 6
Fry the potatoes in batches to prevent crowding, cooking for 7 to 10 minutes, until golden and crispy. Adjust the heat as needed to maintain a steady 325°F.
Step 7
Remove the potatoes with a slotted spoon and place on a paper towel-lined plate (or our Fry Deck!). Season with salt while still warm and set aside.
Step 8
Heat 3 tablespoons of oil in the Titanium Always Pan Pro over medium heat. Add the chorizo and cook for 3 minutes, until seared on both sides. Remove and set aside, leaving the rendered fat in the pan.
Step 9
Add the peppers, onion, garlic, and spices to the pan. Saute for 4 to 5 minutes, stirring occasionally, until the vegetables are tender.
Step 10
Return the chorizo to the pan and toss to combine, cooking for 1 to 2 minutes to warm through. Add the fried potatoes and toss to combine.
Step 11
Place the Titanium Always Pan Pro over medium heat. Add 3 tablespoons oil. Crack the eggs into the pan and cook, uncovered, for 3 to 4 minutes, until the whites are set and the edges are crispy.
Step 12
Serve the hash topped with the fried eggs and warm salsa brava.
Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
