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Spansk biksemad - Opskrift på patatas Bravas med chorizo
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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.
Course Lunch, Main course
Cuisine Danish, Spanish
Total Time 45 minutes
Servings 4 people

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

Instructions

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.