After my son’s baseball game, I was famished. I had a hankering for breakfast, so I threw together this really simple hash If you follow my blog, you know that I make hash out of everything. The linguica was the easiest meat to use since I wanted to eat without having to wait. The hardest part of this recipe was the agony and tears that resulted from cutting the onion. I HATE THAT! I used to have a fan blowing into the kitchen when I was cutting onion, and it worked wonders. Since we put the house on the market, all clutter is being boxed, donated, or tossed. This includes my beloved onion fan.
1 linguica link, diced
1 Tbsp oil (lard, coconut oil, bacon grease, or ghee)
2 medium sweet potato, peeled and cubed (I recommend about 1/2 inch pieces so that they don’t take too long to cook.
1 medium onion, diced
salt and pepper to taste
Brown the linguica and set aside. In the skillet, add 1 Tbsp of oil (your choice what kind) and throw in the sweet potato and onion and season with the salt and pepper. Brown the potato and onion slowly so that it has time to cook before getting too dark. When the potatoes are almost done (check to see how tender they are by piercing with the spatula) throw the linguica back into the skillet to combine and warm through.
Serve with eggs any style!