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Bacalhau à Brás — Shredded salt cod scrambled with onions, potatoes, and eggs
5
Units:
Prep: 20 min (+ overnight soaking) Cook: 25 min
Ingredients
1 lb salt cod (bacalhau), soaked overnight and shredded
1 large yellow onion, thinly sliced (~7 oz)
2 cloves garlic, minced (~¼ oz)
1 lb potatoes, cut into thin matchsticks (or store-bought shoestring potatoes)
4 large eggs, lightly beaten (~8 oz)
¼ cup olive oil
¼ cup chopped fresh parsley
¼ cup black olives, pitted and halved
Salt and black pepper to taste
Quintessential Portuguese comfort food showcasing the nation's love for salt cod. Flaky shredded bacalhau is combined with crispy shoestring potatoes and soft scrambled eggs, creating a harmonious blend of textures — salty, crispy, and creamy in every bite.
Instructions
- Fry potato matchsticks in hot oil until golden and crisp. Drain on paper towels. (Skip if using store-bought.)
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, 5-7 minutes.
- Add shredded salt cod, cook stirring occasionally for 5 minutes.
- Add fried potatoes and mix gently.
- Pour beaten eggs over the mixture. Cook stirring gently like scrambled eggs until just set but still moist.
- Season carefully with salt (cod is already salty) and pepper.
- Stir in parsley, garnish with black olives, and serve immediately.
Tips
- Soak salt cod for 24-48 hours, changing water several times, to remove excess salt
- The eggs should remain soft and creamy, not dry — pull from heat just before fully set
- Store-bought shoestring potatoes work in a pinch but fresh-fried are far superior
📅 Created: 4/23/2025, 10:42:50 PM 📌 diy📌 traditional 🔧 Large skillet, knife, cutting board, bowl, deep fryer or pot (optional)