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Portuguese Potato Hash with Linguica, Peppers & Olives

kept byrcamboia

Recipe 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.


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



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