Cuban papas bravas

    55 min

    A Cuban take on this spicy potato side dish, perfect with breakfast eggs.


    Bedfordshire, England, UK
    1 person made this

    Serves: 2 

    • 4 bacon rashers
    • 1 tablespoon olive oil
    • 1 medium onion, minced
    • 1 green pepper, minced
    • 1 clove garlic, minced
    • 3 medium potatoes, sliced thin (about 3 cups)
    • 1 teaspoon Goya Sazon with Habanero
    • 1 roasted red pepper, chopped
    • 1 tablespoon capers
    • sliced green onion for topping (optional)
    • Salsa Aji Native Hot Sauce or other chili sauce to taste

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Sauté the bacon on low-medium heat in a large covered sauté pan until the fat is rendered. Add olive oil, onion and green pepper and continue sautéing until the onions soften.
    2. Add garlic and potatoes and mix well.
    3. Sprinkle on the Goya spice, cover and cook at medium heat for 5 minutes. Reduce heat to low.
    4. Add roasted red pepper and capers and let simmer. The dish is done when the potatoes are fork tender, approximately 30 to 45 minutes. Serve topped with green onion and chilli sauce.

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