This post for Patatas Bravas Hash Brown Crust Pizza is sponsored by Idaho® Potatoes. As always, all opinions, recipe and photos are my own. Thank you for supporting the companies that support Pook’s Pantry.
Swap out pizza dough for shredded potatoes to make this Patatas Bravas Hash Brown Crust pizza. This crispy, gluten-free crust is topped with a smoky romesco sauce and lots of cheese. Perfect game day food, just in time for Super Bowl parties.
I’ll be honest, I don’t much care about the Super Bowl. What I do care about, is the food. We take food pretty seriously around here and game day grub is no exception. The best part of football parties for me is checking out the spread. People go all out for Super Bowl parties, myself included. I’m a college sports girl, so I’m rarely invested in the teams that play professional sports. However, I’m married to someone who is a rather big fan of professional football. It just so happens that I like to make food and have parties, so that worked out rather nicely.
Pizza is a given on game days. Pizza and football go together like peanut butter and jelly. I’m all for ordering a good pie, but when I’m putting together a full-on party, I like to do something different. If you have gluten-free guests attending your football fete, they will appreciate having something substantial to eat instead of that sad vegetable tray that no one touches. That being said, if this is intended for gluten-free guests, leave the bread out of the sauce.
As you can clearly see above, this is a super crispy crust. That’s the key with a good hash brown, am I right? No one wants soggy potatoes. Just typing it makes me scrunch my nose up and make an unpleasant face. When you are baking the crust (before the toppings go on), be patient. Potatoes have a bit of moisture that has to be baked off, you will be rewarded nicely in the end for self-restraint. When you pick up our slice, it will hold its shape and all the luscious toppings.
What are patatas bravas? They are fried cubes of potatoes tossed with a spicy (usually tomato-based) sauce and drizzled with an aïoli. Patatas bravas are delicious. They are, quite honestly, bar food or tapas. Patatas Bravas vary from place to place, but generally speaking they are covered in paprika and a vinegary tomato sauce, then topped with a sauce similar to mayonnaise. I am well aware that I’ve taken liberties with the title, but let’s just go with it, m’kay? It’s a zippy title and I like it. That being said, this hash brown crust pizza is full of the flavors of Spain and it is ridiculously good.
PATATAS BRAVAS HASH BROWN CRUST PIZZA:
- 3 lbs. Idaho® Norkotah or Russet Burbank Potatoes (about 6 medium), peeled
- 2 tablespoons canola oil
- 1 tablespoon kosher salt
- ½ cup shredded manchego cheese
- 1 – 12-ounce jar roasted red peppers, drained (2 whole peppers)
- 3 cloves garlic, unpeeled
- ½ cup sliced almonds
- 1 large tomato, cored, seeded and cut into wedges
- 1 tablespoon sherry vinegar
- 1 slice firm, white bread (like a country-style loaf), about 1 inch thick, cubed (roughly 2 cups)
- 2 teaspoons smoked, Spanish paprika
- ¼ teaspoon red pepper flakes
- 2 tablespoons flat-leaf parsley, chopped
- 1/3 cup fruity, Spanish olive oil (I used Arbequina olive oil)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups shredded manchego cheese
- 6 ounces jamón serrano (sub prosciutto if you can’t find jamón serrano), torn into small pieces
- 1 bunch scallions, trimmed
- 1. Preheat oven to 350°F. Place bread, tomato and garlic on a small baking sheet and roast for 8 – 10 minutes. Add almonds to baking sheet and roast for an additional 8 minutes, just until almonds are lightly toasted. Remove from oven and set aside. Increase oven temp to 400°F
- 2. Fill a medium bowl with cold water. Shred potatoes, either with a food processor or by hand on a box grater. Immediately place shredded potatoes into water. Drain and rinse under running water until water runs clear. Place a few handfuls of potatoes in a clean kitchen towel and wring dry. Repeat until all of the potatoes are dry.
- 3. In a medium bowl, toss potatoes with canola oil, salt and cheese. Spread potatoes on a large, parchment-lined baking sheet and roast for 45-50 minutes, until crispy and browned.
- 4. While potatoes are roasting, make the sauce: Remove garlic cloves from paper skins and place into the bowl of a food processor with roasted peppers, almonds, tomato, vinegar, bread, paprika, parsley, red pepper flakes, salt and pepper. Pulse 5-7 times to break up the peppers and bread. Slowly stream in olive oil while food processor is running, until sauce is smooth.
- 5. Spread sauce on hash brown crust, top with shredded manchego cheese, scallions and jamón serrano.
- 6. Return to oven for 15 minutes, until cheese is melted and browned.
- Chef’s Notes
- •Rinsing the potatoes to remove starch helps to keep the hash browns crispy. Wringing out the water will help them to brown and get that delicious crunchy crust.
- •To get a bit of char on the scallions, turn on the broiler for 5 minutes. It will brown the cheese a bit more, give the edges of the meat an extra crisp and scallions a smoky flavor.
- •You will not find manchego pre-shredded. A one-pound piece will be sufficient for this recipe.
- •To keep this recipe gluten-free, omit bread from sauce.
PIN HASH BROWN CRUST PIZZA: