Bacalhau a Bras (Salt Cod with Eggs and Potatoes)
A classic Portuguese dish of shredded salt cod scrambled together with thin-cut potatoes, onions, and eggs, finished with olives and parsley. Plan ahead: the salt cod must soak in cold water for 24-48 hours, changing the water several times.
Ingredients
- 1.5 lbs dried salt cod (bacalhau), desalted, shredded
- 1.5 lbs russet potatoes, cut matchstick
- 6 tbsp olive oil
- 2 medium yellow onion, thinly sliced
- 4 cloves garlic cloves, minced
- 8 large eggs, lightly beaten
- 1/2 cup black olives (Kalamata or Portuguese-style), halved
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/2 tsp black pepper, freshly ground
- 2 cups neutral oil (vegetable or canola)
Instructions
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1
Rinse the soaked 1.5 lbs dried salt cod (bacalhau), desalted and pat dry, then use your hands or two forks to shred it into small flakes, removing any skin or bones. Set aside.
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2
Heat 2 cups neutral oil (vegetable or canola) in a deep skillet over medium-high heat to 350°F. Fry the 1.5 lbs cut matchstick russet potatoes in batches until lightly golden and just tender, about 3-4 minutes per batch. Drain on paper towels and season lightly with 1/2 tsp freshly ground black pepper.
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3
Pour out most of the frying oil, leaving about 2 tablespoons. Add 6 tbsp olive oil to the skillet over medium heat. Cook the 2 medium thinly sliced yellow onion until soft and golden, about 10 minutes. Add the 4 cloves minced garlic cloves and cook 1 more minute.
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4
Add the shredded dried salt cod (bacalhau), desalted to the pan and stir to combine with the onions. Cook for 3-4 minutes until heated through.
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5
Add the fried russet potatoes to the pan and toss everything together gently.
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6
Lower the heat to medium-low. Pour 8 lightly beaten large eggs over the mixture and stir gently and continuously with a wooden spoon until the eggs are just set but still creamy and slightly soft, about 2-3 minutes. Do not overcook.
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7
Remove from heat. Scatter 1/2 cup halved black olives (Kalamata or Portuguese-style) and 1/4 cup chopped fresh flat-leaf parsley over the top, season with additional black pepper to taste, and serve immediately.