I’m slightly at a lose at how I should catergorise this recipe. I stumbled upon some smoked paprika the other day and reminded of my most memorable culinary experiences on a trip to Spain, was inspired to through together some kind of potatas bravas thing. Only thing is, I don’t think potatas bravas really goes quite like this and we wound up eating it fried eggs – and the chilli and a nice running egg yoke match so awesomely that this would kinda scream “breakfast hash!”. Only that, although being thoroughly easy to make, and requiring only about 10mins work, it still takes about an hour to be ready (so perhaps not that nice to wait in the morning). Well, perhaps it is enough to catergorise it just as flippin delicious. Call it basterdised potatas bravas, chilli/tomato hash or whatever.
And also, if you’ve never tried proper smoked paprika then I highly recommend you do. Just a smell of that smokey powder should be enough to get you inspired!
- half a kilo of waxy potatoes
- a couple of heaped teaspoons of smoked paprika
- a couple of chillies (of course more or less, according to your taste)
- a couple of medium tomatoes
- salt and pepper
- a generous amount of olive oil (lets say about 50ml, but enough at least to stop the potatoes sticking)
- Preheat the oven to 250C.
- Dice the potatoes into roughly 1cm cubes. I don’t bother peeling them, but just chop off any dodgy looking bits.
- Add diced potato, salt, freshly milled black pepper, smoked paprika and oil to a roasting tray and shake a bit to coat the taters well in the seasoning.
- Put the roasting tray in the oven and allow 30-45mins for them to crisp up – keep your eye on them so they don’t burn.
- While the potatoes are cooking, prepare the tomatoes and chilli.
- Deseed (optional – if you like it well hot then leave ’em in) and finely mince the chilli.
- Wash, and deseed the tomatoes by just halving them and squeezing the halves until most of the seeds/pulp comes out. The dice the tomato. Note: I have a thing about deseeding tomatoes. I think the seeds taste bitter when cooked. But in this case, even if you don’t believe that, you should still try it, as you mostly want to remove the fluid from the ‘matoes as otherwise you make all the crisp potatoes go soggy (yuck).
- When the potatoes look nice and crispy, add the minced chilli and diced tomato and shake to roughly mix (you may also need to add a little oil at this point to loosen them up a little).
- Return to the oven and take them out in about 15-20mins when the tomatoes have cooked down and the chilli hasÂ weaseled it’s heat into everything. Or when you can’t resist anymore ;)