• 6 large potatoes (yukon or even red), leaving cleaned skins on cut into small uniformed pieces
  • 2 teaspoons kosher salt for water
  • 3 tablespoons salted butter
  • 2 tablespoons Portuguese or other good olive oil
  • 1 lb. Mello's chourico, cut into tiny bite size pieces
  • 1 large onion
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons kosher or sea sal

Growing up in a Portuguese family in New England, I had the pleasure of enjoying chourico in various ways. Portuguese chouriço is made with pork, fat, wine, paprika and salt, stuffed into natural or artificial casings and slowly dried over smoke. This extremely flavorful and versatile smoked sausage allows you to create wonderful dishes with little effort! I recently received a taste of home in a package from Mello’s Finest, a chourico company from my hometown of Fall River, Massachusetts. In this package I found different types of chourico links, ground chourico, chourico franks, linguica and fresh red crushed pepper. Feeling inspired I decided to make a Portuguese Hash. Mello’s North End Manufacturers Inc. has been producing chourico since the early 1900’s. The Mello family manufactures traditional Portuguese chourico and linguica sausage the old fashioned way, using only the highest quality, lean pork chunks and a blend of fine spices. The result is a sausage with a rich aroma and flavor that their customers have come to know and love. Because their chourico and linguica are produced daily, you’re guaranteed fresh, flavorful products every time.

I especially appreciate that Mello’s Finest, not only vacuum packs their products, but sends them on ice to insure a delicious and safe product. This hash was delicious! I served this hash with nice crusty bread, and of course, an egg on top.

You can easily substitute Andouille sausage in this recipe for a delicious Cajun Hash!

Boil the potatoes in salted water for about seven minutes or until almost cooked.

In a large family skillet, melt butter and olive oil together. Add onion, chourico, paprika, garlic powder and salt. Cook until almost browned. Add potatoes, combine with the chourico and onion and gently press down a bit. Over medium high heat allow potatoes to brown underneath. After about five minutes, being careful not to burn the potatoes, crack 6 eggs over top of your hash. Place on the top rack of your oven and broil for about four minutes or until top of potatoes and chourico are browned a bit and the eggs are over easy. Enjoy with crusty bread!