Portuguese Potato Hash
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Inspired by the flavors of Portugal, this Portuguese Potato Hash recipe is truly a feast for the senses! Featuring fried potatoes, caramelized onions and garlic, linguiça sausage, roasted red peppers, olives, garbanzo beans, parsley, and spices, this potato hash is positively BURSTING with flavor! Serve it for breakfast, brunch, lunch or dinner, it’s delicious any time of the day and makes a hearty and unforgettably delicious meal!
Looking for more Portuguese flavors? Try our traditional Caldo Verde and, for your sweet tooth, Portugal’s famous Pastéis de Nata
Is there a more versatile vegetable than the potato? (Okay, it’s not technically a vegetable, but we’re not getting technical.) Boiled, baked, mashed, roasted, soups, gratins, salads, gnocchi, dumplings, tater tots, French fries, potato wedges, Hasselback, chips, hash browns, latkes, potato skins…. Yes, in all its versatile majesty the humble spud is one of the most beloved foods in the world. It’s certainly loved in our family, which accounts for our insane potato harvest this year: a whopping 986 pounds from our garden!
Here are a few famous tributes to the amazing Potato:
“Every single diet I ever fell off of was because of potatoes and gravy of some sort.” – Dolly Parton
I hear ya, Dolly.
“I love potatoes – they’re my favorite food.” – Trisha Yearwood
That sums it up for me.
“I try to work out my mind more these days. I try to eat right. I don’t drink, I don’t smoke, and I take the skin off chicken. But I’m not on no special diet. I like my steak and potatoes, ice cream, doughnuts.” – Mr. T
Mr. T, man of eloquence.
“Money is the root of all evil, and yet it is such a useful root that we cannot get on without it any more than we can without potatoes.” – Louisa May Alcott
Yet another reason I like Louisa, besides having authored one of my favorite books.
“I bought a big bag of potatoes and it’s growing eyes like crazy. Other foods rot. Potatoes want to see.” – Bill Callahan
“I look back and wonder why I wasted my time talking about fried potatoes with the great John Lennon.” – Kiki Dee
Don’t go breaking your heart over it, Kiki. There are far less inspiring things you could have talked about.
“I only like food without color, like potatoes, bread, and pasta.” – Emma Roberts
While her palate is painfully monochrome, I think she’s onto something.
“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.” – A. A. Milne
I couldn’t agree more, Mr. Milne.
Bottom line, potatoes are heaven prepared practically any which way.
Today we’re pairing potatoes with the flavors of Portugal for a truly unforgettable potato hash. I developed this recipe after Todd and I got back from a couple’s getaway to Portugal. We enjoyed our time driving through the beautiful Portuguese countryside, hiking up to castle ruins, and exploring Lisbon. The deliciously seasoned foods with their robust flavors, colors, and textures were on my mind when we returned home. I walked into our pantry and spotted a bag of potatoes, a jar of roasted peppers, some cans of olives, and I immediately envisioned this hearty Portuguese Potato Hash.
Positively bursting with flavor from the combination of Portuguese linguiça sausage, roasted red peppers, caramelized onions and garlic, briny olives, fried potatoes, parsley, and spices, this potato hash is delicious served any time of the day – breakfast, brunch, lunch or dinner!
We’re adding some delectable flavors to our potatoes. Linguiça sausage, roasted red peppers, olives, caramelized onions, garlic, smoked paprika, parsley, and some garbanzo beans that also add a great texture.
Couple all of this with those perfectly crispy potatoes and you’ve got heaven on a plate!
Portuguese Potato Hash
Let’s get started!
Linguiça is a Portuguese sausage and is incredibly flavorful. The more authentic the stuff the better. I’m fortunate to have a place nearby that makes their own sausages. If you don’t have access to linguiça select the most flavorful substitute you can find. 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.
Dice the potatoes in as uniform of sizes as possible so they fry evenly. Fry the potatoes in the skillet with the linguiça drippings.
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.
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 to the skillet, add the spices and gently stir.
Add the peppers to the potatoes along with the linguiça, olives and parsley. Stir gently 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 vibrantly fresh.
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. Baking will also add some more delightful crispiness to the dish.
Garnish with some fresh chopped parsley.
Serve immediately.
Enjoy for breakfast, brunch, lunch or dinner!
For more delicious potato dishes from around the world be sure to try our:
- Potato Gnocchi
- Kartoffelklösse(German Potato Dumplings)
- Kartoffelpuffer (German Potato Pancakes)
- Au Gratin Potatoes
- Boxty (Irish Potato Pancakes)
- Brunede Kartoffler (Danish Caramelized Potatoes)
- Colcannon
Portuguese Potato Hash
Ingredients
- 1/2 pound linguiça 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
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.
Video
Notes
Nutrition
Originally published on The Daring Gourmet April 26, 2016
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
