Easy Breakfast Patatas Bravas Inspired Recipe

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Crispy baked potatoes topped with a chipotle garlic aioli and served up fresh with a fried egg make this breakfast patatas bravas recipe an instant classic and easy weekend morning brunch recipe.

It’s officially been a full year since we traveled anywhere (besides moving from San Francisco to Minneapolis) and like many of us I am desperately missing travel. Although I have certainly appreciated the slower pace of life, I miss the inspiration that travel brings and honestly, just having something to look forward to.

One small way C and I have been trying to compensate for our lack of travel is to reminisce on past trips…through food! It’s no secret one of my favorite things about travel is getting to experience a new food culture and indulge in some local classics. Whether it’s hummus in Israel, patacones in Costa Rica or patatas bravas in Barcelona, the way to my travel heart has always been through my stomach.

And so, as an ode to one of our favorite trips I’ve been whipping up a classic Spanish recipe: Patatas Bravas! But with a twist. Because let’s be real, there’s always a twist. By now most of you know I’m obsessed with potatoes so finding a way to eat them for every meal is a subtle goal of mine. These Breakfast Patatas Bravas fits the bill – it’s pretty much breakfast potatoes with an egg on top, but the mayonnaise sauce is what makes it extra special. Highly recommend if you’re looking to change up your breakfast routine or if you too are also missing travel!

What are Patatas Bravas?

Patatas Bravas is a potato dish native to Spain. “Patatas Bravas” actually means spicy potatoes in Spanish.

Typically patatas bravas are coated in a salsa bravas before drizzling it with an aioli (or allioli as they call it in Spain). In order to simplify this recipe and also for personal preference, I prefer to just dust the potatoes in smoked paprika and use a chipotle mayo to bring in some of that spicy salsa flavor. So is this recipe authentic? No it is not. But it’s inspired by Patatas Bravas and credit goes where credit is due.

What do You Need for Breakfast Patatas Bravas?

  • Baby potatoes –  fingerling potatoes work too
  • Olive oil – or avocado oil
  • Spices – smoked paprika, salt and pepper
  • Large eggs
  • Chipotle mayo – regular mayo will work too
  • Red wine vinegar
  • Garlic
  • Hot sauce – we like tobasco or cholula sauce
  • Fresh parsley

How to Make Breakfast Patatas Bravas

STEP 1: Preheat oven to 425 degrees F. Add your chopped potatoes to a large bowl and top with olive oil, 1 tsp pimenton, salt and pepper. Toss to coat well.

STEP 2: Spread potatoes out on two parchment or silicone-lined baking sheets. Bake for 20 minutes, remove from oven and flip. Swap baking sheets so sheet on top goes in middle and sheet that was in the middle goes on the top. Bake for another 20 minutes or until potatoes are dark and crispy but not burnt.

STEP 3: While potatoes are cooking combine mayo, red wine vinegar, garlic clove, hot sauce and remaining 1/2 tsp of pimenton. Whisk to combine. Set aside.

STEP 4: Heat up a large skillet over medium heat. Add a splash of olive oil. Crack eggs directly into the pan and release them carefully so they don’t spread.Cook for 3 minutes or until whites have completely set. For over-easy eggs: flip and cook for 20-30 seconds and then immediately remove. For a more cooked yolk leave for up to 1 minute. Repeat until as many eggs desired have been cooked. Divide potatoes into bowls and top with an egg. Drizzle with mayo sauce and sprinkle with fresh parsley.

Extra Add-Ins

  • For a little healthy boost, sauté a head of kale (stemmed) in your pan before adding your eggs. I like to cook it with a little olive oil and minced garlic.
  • For a boost of flavor cook some bacon (might I suggest oven bacon) and sprinkle on top.
  • Not into over easy eggs? Feel free to scramble, poach or cook in whatever way you prefer!

More Egg-Inspired Breakfasts!

Easy Breakfast Patatas Bravas

Crispy baked potatoes topped with a chipotle garlic aioli and served up fresh with a fried egg make this breakfast patatas bravas recipe an instant classic and easy weekend morning brunch recipe.

  • Yield: 4-6 servings 1x
  • Method: Roast
  • Cuisine: Spanish
  • Diet: Gluten Free
  • 3 lbs baby potatoes (or fingerling potatoes), halved or cubed so even in size
  • 2 tbsp olive oil (or avocado oil) + more for cooking eggs
  • 1 1/2 tsp pimenton (smoked paprika), divided
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup chipotle mayo (or regular mayo)
  • 1 tbsp red wine vinegar
  • 1 garlic clove, minced
  • dash of hot sauce (such as tobasco or cholula)
  • 4–6 large eggs
  • 2 tbsp fresh parsley, minced for serving

Instructions

  1. Preheat oven to 425 degrees F.
  2. Add your chopped potatoes to a large bowl and top with olive oil, 1 tsp pimenton, salt and pepper. Toss to coat well.
  3. Spread potatoes out on two parchment or silicone-lined baking sheets.
  4. Bake for 20 minutes, remove from oven and flip. Swap baking sheets so sheet on top goes in middle and sheet that was in the middle goes on the top.
  5. Bake for another 20 minutes or until potatoes are dark and crispy but not burnt.
  6. While potatoes are cooking combine mayo, red wine vinegar, garlic clove, hot sauce and remaining 1/2 tsp of pimenton. Whisk to combine. Set aside.
  7. Heat up a large skillet over medium heat. Add a splash of olive oil.
  8. Crack eggs directly into the pan and release them carefully so they don’t spread.
  9. Cook for 3 minutes or until whites have completely set. For over-easy eggs: flip and cook for 20-30 seconds and then immediately remove. For a more cooked yolk leave for up to 1 minute. Repeat until as many eggs desired have been cooked.
  10. Divide potatoes into bowls and top with an egg. Drizzle with mayo sauce and sprinkle with fresh parsley.

Keywords: patatas bravas, breakfast patatas bravas, patatas bravas with eggs

Like this recipe? Here are some other potato recipes you might enjoy!

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