I took a whole foodie flair on the traditional Spanish tapas dish Patatas Bravas which if you've never heard of the dish before is a food to a tapas bar like chicken wings is to a sports bar...they go hand-in-hand.
Traditional Patatas Bravas comes with a tomato sauce or aoili sauce and no meat, but in my version, there is no sauce and there is meat. In a way, I've made mine more like a hash. However, bravas sounds sexier than hash.
I also lucked out in that my local Whole Foods had chorizo sausage made out of turkey instead of pork, so in this dish we get to use a leaner meat which is better for cholesterol levels. I also use very little oil so it's more like a flash fry versus a deep fry.
I used sweet potatoes instead of new, fingerling, or russet potatoes because I like how the sweet of potato helps to chillax the spicy of the chorizo. Also, most sweet potatoes are shaped like long tubes, so I cut them into circular slices to give the dish a new shape, circles versus chunks...it's the designer in me!
This dish is really easy to make, and it also makes for a fabulous brunch dish when you want to try something new. It's also gluten-free, soy-free, dairy-free, and egg-free.
Ingredient (serves 2):
- One long sweet potato peeled and cut into round slivers about 1/4" thick
- One thick turkey chorizo sausage from the meat counter
- 2 garlic cloves crushed
- 1 tbsp green onion chopped
- Salt
- 1/4 tsp dried chili flakes
- 2 tbsp olive oil
Let's cook:
- In a medium pot, boil the sausage in hot water for about 5 minutes until the meat is cooked a bit. The sausage needs to be cooked some because fresh sausage from the meat counter is mushy so it won't cut well into slices when raw. When the sausage is done boiling, drain, let cool down, and then cut into 1/4" thick slices.
- In another pot, boil the sliced potatoes in salted hot water for about 10 minutes until they are tender...not mushy. Drain the potatoes and put them back in the pot so they can air dry for a bit.
- Heat the oil in a large frying pan and add in the potatoes and fry for about 5 minutes, turning the potatoes now and then so they can start to brown on both sides.
- Add in the chorizo and fry until the potatoes are golden crispy.
- Toss in the garlic, flaked chili, and green onions, and cook tossing everything for about one minute. Sprinkle in a little salt to taste.
Serve potatoes and chorizo on a beautiful dish and enjoy!
