Portuguese Potato Hash

Name: Portuguese Potato Hash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1/2 pound linguica sausage; 2 pounds Russet potatoes or other high starch potatoes; Extra cooking oil for frying; 1 medium yellow onion; 2 cloves garlic; 3/4 cup canned garbanzo beans; 2 teaspoons sweet paprika; 3/4 teaspoon smoked paprika; 1 1/2 teaspoons salt; 1/4 teaspoon freshly ground black pepper; 3/4 cup roasted red peppers; 1/3 cup green olives; 1/3 cup black olives; 4 large eggs; 1/4 cup fresh chopped parsley; Extra chopped parsley for garnish

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4
Calories
521 kcal
Course
Main Course
Cuisine
Portuguese

Portuguese Potato Hash

Nevaeh Sloan

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Inspired by the flavors of Portugal, this delicious potato hash is an absolute feast for the senses!

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Ingredients

Servings

1/2 pound linguica sausage , diced (if you can't find linguiça use another flavorful smoked sausage)
2 pounds Russet potatoes or other high starch potatoes , scrubbed and diced in uniform 1/2 inch pieces
Extra cooking oil for frying
1 medium yellow onion , diced
2 cloves garlic , minced
3/4 cup canned garbanzo beans , rinsed and drained
2 teaspoons sweet paprika
3/4 teaspoon smoked paprika
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3/4 cup roasted red peppers , diced
1/3 cup green olives , (preferably in a light natural brine so not overpowering), drained and halved
1/3 cup black olives , drained and halved
4 large eggs
1/4 cup fresh chopped parsley
Extra chopped parsley for garnish

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Instructions

Fry the linguiça in a large heavy skillet (I used cast iron) until lightly browned then use a slotted spoon to transfer it to a plate, leaving the flavorful fat drippings in the skillet.Fry the potatoes in the skillet with the linguiça drippings and extra oil as needed (see Note). Transfer the potatoes to a plate and set aside.
Add a little more oil to the skillet and fry the onions until golden and beginning to brown, then add the garlic and fry for another minute. Add the garbanzo beans and fry for another minute. Return the potatoes and linguiça to the skillet, add the spices and gently stir. Add all remaining ingredients and gently stir to combine.
Make four shallow wells in the mixture and crack an egg into each well. Spray the eggs with a bit of oil. (This will prevent them from developing an unattractive film over them and will keep them looking vibrant.) Place the skillet uncovered in an oven preheated to 400 degrees F and bake for about 10 minutes or less if you prefer your eggs runny. Garnish with some fresh chopped parsley and serve immediately.

Notes

The key to getting perfectly crispy potatoes is using plenty of oil (you'll need to add some extra a few times throughout the frying process - potatoes need a lot) and not turning and disturbing the potatoes too often. Let them fry for a while on every side before scraping and flipping them over so they can form a crispy crust. This is going to take a while, about 20 minutes, but your patience will pay off.

Nutrition Information

Show Details

Calories 521kcal (26%) Carbohydrates 51g (17%) Protein 21g (42%) Fat 26g (40%) Saturated Fat 8g (40%) Cholesterol 206mg (69%) Sodium 2159mg (90%) Potassium 1316mg (38%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 1455IU (29%) Vitamin C 33.7mg (37%) Calcium 112mg (11%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 521 kcal

% Daily Value*

Calories	521kcal	26%
Carbohydrates	51g	17%
Protein	21g	42%
Fat	26g	40%
Saturated Fat	8g	40%
Cholesterol	206mg	69%
Sodium	2159mg	90%
Potassium	1316mg	28%
Fiber	6g	24%
Sugar	3g	6%
Vitamin A	1455IU	29%
Vitamin C	33.7mg	37%
Calcium	112mg	11%
Iron	4.7mg	26%