PATATAS BRAVAS HASH BROWNS

Extra-virgin olive oil

6 cups frozen country-style

shredded hash browns Salt

4 cloves garlic, minced,

divided

3 tablespoons all-purpose

flour

1 tablespoon smoked, hot

or sweet paprika

1/2 cup water, plus more as

needed

1/4 cup mayonnaise Optional: 1/2 teaspoon red wine vinegar, for the sauce

On the side: Steamed broccoli, zucchini or green beans

Coat 10-inch cast-iron skillet with olive oil. Add the hash browns in a single layer, then season with salt. Cover and set over medium heat. Let cook until browned on the bottom, 7 to 10 minutes. Uncover, and flip the hash browns as best you can (it is okay if they break up into small pieces), then cover and continue to cook until browned on the second side and cooked through, 3 to 5 more minutes. Remove from the heat.

While the potatoes cook, make the sauces: Coat the bottom of a small saucepan with olive oil and place over medium heat. When the oil is shimmering, add threequarters of the garlic and cook, stirring until aromatic, about 30 seconds. Whisk in the flour and paprika. Continue to cook, whisking constantly, until very bubbly, 30 more seconds, then whisk in ½ cup water. Let the mixture come to a simmer and thicken, still whisking, 2 to 3 minutes. Remove from the heat and season to taste with salt and the red wine vinegar, if using. Thin out with additional water, 1 teaspoon at a time, if needed, to make the sauce easy to drizzle.

In a small bowl, whisk together the mayonnaise and remaining garlic. Thin out with water, 1 teaspoon at a time, if needed, to make the sauce easy to drizzle. Season to taste with salt.

Transfer the hot hash browns to a bowl then drizzle with half of the garlic-paprika sauce and garlic-mayonnaise. Serve hot, with the steamed vegetables and the remaining sauces on the side. Serves 2

Note: If you’d like to double the recipe, keep the sauce amounts the same and double the potatoes. Use two skillets or a griddle to cook the potatoes.

Per serving: