A special thank you to Lindsay for sponsoring this post!
Is there a more versatile vegetable than the potato?
(Okay, it’s not technically a vegetable, but you know what I mean.)
Boiled, baked, mashed, roasted, soup, gratin, salad, gnocchi, tater tots, French fries, shoestring fries, potato wedges, Hasselback, chips, hash browns, latkes, potato skins…have I missed any?
Yes, in all its versatile majesty the humble spud is one of the most beloved foods in the world.
Here are a few famous tributes to the 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, I’m sure there are less inspiring things you could have chatted about, like silver hammers or yellow submarines.
“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.
Bottom line: Prepared every which way, potatoes are pure heaven.
Today we’re pairing them with the flavors of Portugal for a truly unforgettable potato hash!
With the help of our friends over at Lindsay (happy 100th anniversary, guys!) we’re hooking our spuds up with some delectable flavor companions.
We want the olives to complement and not overpower our potato hash so we’re using one of my favorites, Lindsay’s Naturals line of olives. They’re preserved in nothing but water and sea salt so they’re very mild and have a wonderful buttery flavor that pairs beautifully with this dish.
For an added flavor explosion we’re using Lindsay’s roasted bell peppers. These are added last, along with the olives and parsley, and then baked in the oven where the flavors can mingle just enough to blend while maintaining their flavors in their own right.
Along with these ingredients we’re adding some glorious caramelized onions and garlic, flavor-packed linguiça sausage, garbanzo beans, fresh parsley and some sultry smoked paprika.
Couple all of this with perfectly crispy potatoes you’ve got heaven on a plate!
Check out the video below to see this dish in the making!
Ready to eat?
Let’s get started!
Dice the linguiça. 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.
Dice the roasted red peppers.
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.
A little fresh greenery always go a long way in beautifying the finished dish, don’t you think?
Enjoy for breakfast, brunch, lunch or dinner!
Portuguese Potato Hash with Linguica, Peppers & Olives
- 1/2 pound linguiça sausage ,diced (if you don't have access to linguiça select the most flavorful substitute you can find)
- 2 pounds russet 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 Lindsay Roasted Red Peppers ,drained and diced
- 1/3 cup Lindsay Naturals green olives ,drained and halved
- 1/3 cup Lindsay Naturals black olives ,drained and halved
- 4 large eggs
- 1/4 cup fresh chopped parsley
- Extra chopped parsley for garnish
- 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. Baking will also add some more delightful crispiness to the dish.
- Garnish with some fresh chopped parsley and serve immediately.
A special thank you to Lindsay for sponsoring this post and to my readers for supporting the brands that help make The Daring Gourmet possible!