Wednesday, August 20, 2008

Linguica Hash

By Paul Briand

I distinctly remember my first Homecoming Weekend as an alum of the University of New Hampshire as if it were yesterday, even though it was a long time ago in a galaxy far, far away. A bunch of us planned to meet mid-morning for a big tailgate party before the football game. And we planned to do it up right with Coleman stoves and grills and lots of good food and friendship to share.

I wanted to do something a little out of the ordinary and decided to make a hash, substituting the usual corned beef with linguica, the Portuguese sausage that I had sampled during a then recent visit with a former work colleague living in New Bedford, Mass. New Bedford is a fishing community with a significant Portuguese population. (The mother of Emeril Lagasse, the renowned chef, was Portuguese and he grew up in Fall River, next door to New Bedford, by the way.) I pre-made the hash at home then brought it in a dish that could be reheated on one of the portable stoves.

A word about linguica: It is a pork-based sausage typically seasoned with onions, garlic and paprika. I use a mild version, because of the others I tend to cook for at home. For a spicier version, use chorizo, a Spanish pork sausage made with chili, garlic and paprika.

Package of linguica, about 1 pound
6 medium sized potatoes
1 large Vadila onion, chopped
3 garlic cloves, chopped
Dash of hot sauce

1) Cook the linguica (grilling is recommended, made easy with a Pannini grill if you have one);
2) Cook the potatoes (prepare them as you normally would for baked potatoes);
3) Rough chop both the linguica and potatoes, place in large mixing bowl;
4) Add chopped onions and garlic to mixing bowl;
5) Add parsley, cilantro and pepper to taste and dash of hot sauce, and give everything a good stir;
6) Heat oil in large skillet (I use leftover bacon fat);
7) Add the hash mix and cook through,. using large spatula to turn the mixture so that the hash takes on an even brown texture;
8) Optional: Add half cup of water (or milk), reduce heat, cover and cook for 10 minutes or until water is absorbed and hash is crisp.

Recommended serving: with over-easy eggs; there's nothing like that egg and yoke combining with the linguica and hash.
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