An easy, satisfying take on biksemad – the Danish fried-potato hash – inspired by classic Patatas Bravas, with fried chorizo and topped with fried eggs. A Spanish classic with a twist.
Crisp fried potatoes are something most people enjoy – here they are tossed with spicy chorizo and topped with salsa brava, aioli and fried eggs. A hearty, filling meal that is very easy to make.
A great weeknight dinner for the whole family that comes together in relatively little time.
Try my recipe for a classic Patatas Bravas – click here – it is lovely on a tapas table or as a side with dinner.
Spanish-style hash (biksemad) – Patatas Bravas with chorizo
Recipe for a Spanish take on biksemad hash, patatas bravas style, with chorizo, salsa brava and aioli.
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Ingredients
Spanish-style hash
- 4 large baking potatoes
- 400 g chorizo
- 4-8 eggs – click here for perfect fried eggs
- 2 tbsp vinegar
- Oil
- Salt
- 4 spring onions, finely sliced
- Aioli – click here for the recipe
Bravas sauce
- 1 tin chopped tomatoes or polpa (finely crushed tomatoes)
- 1 large onion, roughly chopped
- 3 cloves garlic, finely chopped
- 75 ml water
- 2 tsp sweet paprika
- 1/2-1 tsp smoked paprika
- 1/2-1 tsp hot paprika
- 1/2 tsp chilli flakes
- 1/2 tsp sugar
- 1 tsp sherry vinegar – or red wine vinegar
- 3 tbsp olive oil
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Method
Bravas sauce
- Heat the oil in a small saucepan and sweat the onion and garlic over a medium heat until the onion is soft and translucent.
- Add the spices and warm them through for about a minute before adding the chopped tomatoes, sugar and water.Let the sauce simmer for 5 minutes over a fairly high heat, stirring regularly.
- Add the sherry vinegar and season to taste with salt and pepper.
- Blend the sauce until completely smooth and adjust the consistency if needed. The sauce should be smooth and creamy.*The sauce can be made ahead and kept in the fridge. Warm it slightly before serving – it gives the best result.
Spanish-style hash
- Peel the potatoes and cut them into large cubes.
- Put them in a bowl of ice-cold water, add the vinegar and leave them to soak for at least 30 minutes – longer if you can.
- Drain them, dry them thoroughly in a tea towel and toss the potatoes with a couple of tablespoons of oil.
- Spread the potatoes on a baking tray lined with baking parchment and bake in a preheated oven until crisp and golden, about 40-45 minutes at 200°C, conventional oven (top and bottom heat). Turn them a couple of times during baking.Season with salt once cooked.*You can also cook them in an air fryer, about 35 minutes at 200°C, or fry them in a pan in a generous amount of oil – whichever you prefer.
- Cut the chorizo into cubes – it shrinks quite a bit during cooking, so don’t make the pieces too small.
- Heat a frying pan over a medium heat and fry the chorizo until crisp and lightly coloured, about 5 minutes. Stir regularly and keep an eye on it; it happens fast.*Chorizo releases quite a lot of fat during cooking, so I prefer to cook it separately.
- Set the chorizo pieces aside (pour off the fat), wipe the pan clean and fry your eggs in the pan.
- Toss the crisp potatoes with the chorizo and divide between 4 plates.
- Top with salsa brava, aioli and the fried eggs.
- Season with salt and pepper and sprinkle with the spring onions.
Nutrition
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Jeg fik i Madrid patatas bravas med to pogerede æg dækket med skiver af skinke
Skøn opskrift.
Min datter er veganer, så til hende bytter vi chorizo ud med cherry tomater og skifter æg ud med avokado. Det smager også godt.
Hej Christina
Tusind tak for din besked, – hvor er det dejligt at høre 🙂
Og dejlige alternativer til både chorizo og æg, – tak fordi du deler det med mig 🙂
Rigtig dejligt dag:)
Warm wishes, Dianna