Bacalhau à Brás (Salt Cod with Eggs and Potatoes)

A classic Portuguese dish featuring shredded salt cod, thinly sliced fried potatoes, onions, and scrambled eggs, seasoned with olives and parsley.

📝 Ingredients

• 1 pound salt cod
• 1 1/2 pounds potatoes
• 1/2 cup olive oil
• 2 yellow onions
• 4 cloves garlic
• 6 large eggs
• 1/4 cup black olives
• 1/4 cup fresh parsley
• to taste salt
• to taste black pepper

👨‍🍳 Instructions

1. 1Soak the salt cod in cold water overnight, changing the water several times. Drain, rinse, and pat dry. Shred the cod into bite-size pieces.
2. 2In a large skillet, heat 1/4 inch of olive oil over medium-high heat. Fry the potatoes in batches until golden brown and tender. Remove with a slotted spoon and drain on paper towels. Season with salt.
3. 3In the same skillet, add more olive oil if needed. Add the sliced onions and cook over medium heat until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
4. 4Add the shredded salt cod to the skillet with the onions and garlic. Cook, stirring occasionally, for about 5 minutes, until the cod is heated through and flakes easily.
5. 5Add the fried potatoes to the skillet. Stir to combine with the cod mixture.
6. 6Pour the beaten eggs over the mixture. Cook, stirring gently, until the eggs are just set but still moist, like scrambled eggs. Be careful not to overcook.
7. 7Stir in the halved olives and chopped parsley.
8. 8Season with salt and black pepper to taste. Serve immediately.