Bacalhau à BrásSalt Cod, Potato, and Egg Hash
Bacalhau à Brás combines flaked salt cod with onion, fine fried potatoes, and softly set egg. Parsley and olives finish this common Portuguese preparation.
Prep
35m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Hash
- 400gSalted Cod (soaked and drained)
- 500gPotato (cut into very thin matchsticks)
- 180gOnion (thinly sliced)
- 10gGarlic (finely chopped)
- 6pcsEgg (lightly beaten)
- 80mlExtra Virgin Olive Oil
- 1lWater
Garnish
- 50gBlack Olive
- 15gFresh Parsley (finely chopped)
Hash
- 4gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the soaked salted cod in a saucepan with the water and bring it just to a gentle simmer over medium heat. Cook until the fish flakes easily, then drain, remove any skin and bones, and break it into small pieces.
- 02
Heat most of the extra virgin olive oil in a large skillet over medium heat. Add the potato and cook, stirring often, until tender and lightly golden. Transfer to a plate.
- 03
Add the remaining extra virgin olive oil to the skillet, then cook the onion until soft and lightly golden. Stir in the garlic and cook briefly until fragrant.
- 04
Return the potato to the skillet and add the flaked salted cod. Toss gently until everything is evenly combined and hot.
- 05
Lower the heat and pour in the beaten eggs. Stir slowly and continuously until they are softly set and coat the potatoes and cod without becoming dry.
- 06
Season the hash with salt and black pepper.
- 07
Finish with the black olive and fresh parsley before serving.
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