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.

Molly Hart