Bacalhau à Brás (Portuguese Cod & Egg Hash)
Shredded salt cod mixed with onions, thin potatoes and scrambled eggs, finished with olives and parsley – a comforting classic from Portugal's coastal kitchens.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
Place the shredded cod in a bowl and rinse under cold water, then pat dry with kitchen paper.
-
Step 2 of 6
Heat 3 Tbsp olive oil in a large skillet over medium heat; add the onions and garlic and sauté until translucent and fragrant, about 5 minutes.
-
Step 3 of 6
Add the potato matchsticks, spreading them evenly; fry, stirring occasionally, until golden and crisp, roughly 8 minutes.
-
Step 4 of 6
Stir the cod into the potatoes, seasoning with salt and pepper; cook for another 2 minutes to combine flavours.
-
Step 5 of 6
Reduce the heat to low, pour the beaten eggs over the mixture and gently fold, allowing the eggs to set but remain soft, about 3 minutes.
-
Step 6 of 6
Remove from heat, sprinkle with olives and parsley, and serve immediately on a warm plate.
Notes from the kitchen
If salted cod is unavailable, use fresh cod and lightly salt it, then rinse before cooking; store leftovers in an airtight container, reheating gently to avoid over‑cooking the eggs.
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