Potato, Linguica & Corn Hash

Potato, Linguica & Corn Hash

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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This hash is amazing for breakfast with a few poached or fried eggs on top.

  • 3 Cups Fingerling Or New Potatoes (Steamed And Sliced In Half)
  • 3 Tablespoons Olive Oil
  • 3/4 Pound Linguica Sausage (Cut In Half Lengthwise And Sliced Into Pieces)
  • 1 Small Onion (Diced)
  • 1 Cup Diced Red Pepper
  • 4 Cups Corn
  • 1 Cup Sliced Green Onions
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Fill saucepot with cold water. Add potatoes and some salt. Bring to a boil over a high heat. Turn heat down a bit so it is not boiling too hard. Boil for 4 minutes until done. Make sure not to overcook. Depending on size, they cook quickly. When still firm, remove from heat, drain, and let cool on a sheet pan. Slice in half widthwise, down the middle on a bias.
  2. In large-size heavy pan, heat olive oil over a medium heat. Add sliced linguica and sauté for 5 minutes until some browning begins. Stir in diced onions and cook 2 minutes. Add corn and sauté, stirring all ingredients together. Gently add potatoes and green onion. Season with kosher salt and pepper. Cook for another 5 minutes, making sure all ingredients are combined.
  3. Remove from heat and transfer to serving bowl.
  4. Serve immediately.
  5. Serves 6
  6. Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes
  7. "Work With What You Got!"
  8. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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