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, Portuguese linguiça sausage, roasted red peppers, olives, garbanzo beans, parsley, and spices, this potato hash is positively BURSTING with flavor and is delicious served any time of the day for a hearty and unforgettably delicious meal!
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.” Â – 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.” Â – 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.” Â – Bill Callahan
“I look back and wonder why I wasted my time talking about fried potatoes with the great John Lennon.” Â – Kiki Dee
Don’t go breaking your heart over it, Kiki, I’m sure there are many less inspiring things you could have chatted about.
“I only like food without color, like potatoes, bread, and pasta.” Â – 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.” Â – 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!
With the help of our friends over at Lindsay we’re hooking our spuds up with some delectable flavor companions. I wanted the olives to complement and not overpower the potato hash so I used 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.
For a massive flavor boost I’m also using roasted bell peppers. Â 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 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!
Portuguese Potato HashÂ
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. Â Let them fry for a while on every side before scraping and flipping them over so they can form a crispy crust. Â 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. Â 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 , 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
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
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!
Kirsten/ComfortablyDomestic says
I’m with Trisha & Dolly–potatoes are my spirit animal food. I love everything about the ingredients in this hash!
Peggy says
Couldn’t wait to try this recipe. It looked and sounded so fantastic. I made it today and it was delicious! The flavors were great together. My husband and I really enjoyed it.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Peggy, thank you! Our family really loves this dish, too, and it’s now a favorite go-to of ours.
Dan Lehrer says
I made this dish and it was fantastic. I am a huge fan of hash browns and this is one of the best recipes I have made. It is definitely worth the time and effort to prepare. I also used the Lindsay olives you recommended and they were a great addition. Thank you!
Kimberly @ The Daring Gourmet says
That’s wonderful to hear, Dan, thanks so much for the feedback!
Vicky @ Avocado Pesto says
Totally with you on the versatility of potatoes! They are the besT! Was traveling around Peru where they have 2000 different varieties of potatoes?! How crazy awesome is that?
Colleen (Souffle Bombay) says
I could eat potatoes every single day! So many ways to whip them up! Your hash looks wonderful, love the addition of olives. I am already a Lindsay fan…quality ingredients!
Kimberly @ The Daring Gourmet says
Oh, so could I, Colleen! It’s probably a good thing I don’t, but I sure would like to! ;)
Cori L. says
I made this for brunch yesterday for our family and everyone raved about it! So, so good! Made it exactly as written and used the Lindsay Naturals olives and peppers. Thanks for another winning recipe!
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Cori, thank you!
Chris Scheuer says
Wow, this looks amazing Kimberly, just the kind of hearty dish it seems everyone loves!
Kimberly @ The Daring Gourmet says
Thanks so much, Chris! It’s hard not to love crispy browned potatoes!
Mike Smyth says
I love the look of this recipe and intend to try it soon. I can’t find the Portugese sausage you include in the recipe where I live.. Would Spanish chorizo be an acceptable substitute?
Kimberly @ The Daring Gourmet says
Hi Mike! Absolutely, anything that has a lot of flavor. It also helps if it has some good fat content so that the flavor penetrates the dish. Happy cooking! :)
Cynthia | What A Girl Eats says
I love this kind of skillet breakfast! So many delicious flavors in this dish!
Kimberly @ The Daring Gourmet says
Thanks, Cynthia, I do too – one pot, easy cleanup and delish!
Candace Nielson says
Oh my gosh, this looks CRAZY GOOD!!! I’ve never seen a hash like this before (maybe in my dreams) and cannot wait to try it, LOVE the flavors and ingredients!
Kimberly @ The Daring Gourmet says
Thanks so much, Candace, happy cooking! :)
Lauren Kelly Nutrition says
This is one beautiful dish!
Kimberly @ The Daring Gourmet says
Thanks, Lauren! :)
Maris Callahan says
Lots of fun ingredients here! I’m with you on the potato, especially since they make french fries, my favorite!
Kimberly @ The Daring Gourmet says
Thanks, Maris! :)
Erin @ Texanerin Baking says
I’ve never had that type of sausage! I’ll have to look for it. And what a delicious looking dish! Especially with all those potatoes. :D
Kimberly @ The Daring Gourmet says
Thanks, Erin! You’ll probably have decent luck finding it there in Germany at a butcher where the stuff is imported directly from Portugal. Nothing beats the real thing for flavor!
Heather | All Roads Lead to the Kitchen says
I love all of the potato quotes that you gathered – so fun! And I couldn’t agree more, the potato is such a versatile veg-starch ;). My oldest child would be happy to eat only potatoes for the rest of his life. And this dish? It looks incredible…so rich and full of flavor!
Kimberly @ The Daring Gourmet says
Thanks so much, Heather! Seriously, how could we possible live without potatoes? Not me!
The Food Hunter says
It’s hard not to fall in love with potatoes.
Kimberly @ The Daring Gourmet says
Soooo true!