Portuguese Potato Hash with Linguica, Peppers & Olives

Portuguese Potato Hash with Linguica, Peppers & Olives

Recipe and Photo by Kimberly Killebrew at The Daring Gourmet.

  • prep
  • cook
  • 4 servings


  • ½ 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 ½ inch pieces

  • Extra cooking oil for frying

  • 1 medium yellow onion, diced

  • 2 cloves garlic, minced

  • ¾ cup canned garbanzo beans, rinsed and drained

  • 2 teaspoons sweet paprika

  • ¾ teaspoon smoked paprika

  • 1½ teaspoons salt

  • ¼ teaspoon freshly ground black pepper

  • ¾ cup roasted red peppers, drained and diced

  • ⅓ cup Lindsay Crafted green olives, drained and halved

  • ⅓ cup Lindsay Crafted black olives, drained and halved

  • 4 large eggs

  • ¼ cup fresh chopped parsley

  • Extra chopped parsley for garnish

Cooking Directions

  1. 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.

  2. Fry the potatoes in the skillet with the linguiça drippings and extra oil as needed. See notes below.

  3. Transfer the potatoes to a plate and set aside.

  4. 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.

  5. Add the garbanzo beans and fry for another minute.

  6. Return the potatoes and linguiça to the skillet, add the spices and gently stir. Add all remaining ingredients and gently stir to combine.

  7. 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.)

  8. 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.

  9. Garnish with some fresh chopped parsley and serve immediately.

  10. 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.