Patatas Bravas Con Salchichas
This recipe takes about 45 minutes start to finish, and serves 4.
- 5 medium to large Yukon Gold potatoes
- 4 large eggs
- 6 tablespoons sour cream (or greek yogurt)
- 2 large sausages
- 4 tablespoons salt
- 1/4 cup green onions
- 5 tablespoons Wet Wizard Harissa sauce
- Extra virgin olive oil
Preheat oven to 375° F.
Slice 1/4 cup of green onions and set aside.
Dice the potatoes into 3/4" cubes. Put potatoes in a pot with 2 tablespoons of salt and cover with water. Bring to a boil and boil for 4 minutes, then drain well.
Coat the potatoes with oil. Roast in oven at 375° F for 25-30 minutes, stirring twice.
While the potatoes are cooking prepare the sausage. We used a mild chicken Italian sausage, a Spanish sausage like Chistorra would work really well. Cook the sausage in a pan or boil and then slice into 1/4-1/2" coins.
The potatoes are done when they have a golden, crispy exterior. Mix the roasted potatoes and sausage with 5 tablespoons Wet Wizard Harissa. Mix until everything is equally coated.
Fry the eggs. Divide the sausage and potato mixture and place on plates. Place 1 1/2 tablespoons of sour cream on each serving of potatoes. Place the fried eggs on top of the potatoes and sprinkle each with green onions.