Portuguese Potato Hash
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
521 kcal
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Course
Main Course
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Cuisine
Portuguese
Portuguese Potato Hash
Description
This hash starts by frying linguica sausage in a heavy skillet to release flavorful fat. Potatoes are then fried in the same fat with extra oil, allowing them to develop a crispy crust through patient cooking. Onions and garlic are sautéed until golden before adding garbanzo beans and reintroducing the potatoes and sausage. Paprika and smoked paprika deepen the flavor profile.
Diced roasted red peppers and both green and black olives add sweet and briny notes. Fresh parsley brightens the dish. Shallow wells are made for eggs, which are cracked on top and baked in the oven just until the whites set, preserving yolks that can be mixed into the savory hash.
The crispy potatoes and savory sausage complement the rich, baked eggs, making this dish suitable for brunch or hearty breakfasts. The olives and roasted peppers introduce bursts of flavor that elevate the traditional hash experience.
Key to the dish is using ample oil and allowing potatoes to brown undisturbed to achieve crispness. The timing of frying and baking ensures textural contrast and a balanced meal.
Ingredients
- 1/2 pound linguica sausage , diced (if you can't find linguiça use another flavorful smoked sausage)
- 2 pounds russet potato scrubbed and diced in uniform 1/2 inch pieces, or other high starch potatoes
- cooking oil extra, for frying
- 1 yellow onion diced, medium
- 2 cloves garlic , minced
- 3/4 cup garbanzo bean rinsed and drained, canned
- 2 teaspoons paprika sweet
- 3/4 teaspoon smoked paprika
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper freshly ground
- 3/4 cup red bell pepper diced, roasted
- 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 egg large
- 1/4 cup parsley fresh chopped
- parsley extra, chopped, for garnish
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
- Use plenty of oil and avoid stirring the potatoes too frequently to develop a crispy crust, which takes about 20 minutes.
- If linguica sausage is unavailable, substitute with another flavorful smoked sausage.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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