Ground Meat, Potatoes and Eggs (Carne à Brás)

Ingredients

• 175 g (6¼ oz)minced pork
• 175 g (6¼ oz)minced beef
• 200 g (7 oz)salted potato sticks
• 4 clovesgarlic
• 1 mediumonion
• 1 tablespoonWorcestershire sauce
• 4eggs
• 50 ml (¼ cup)olive oil
• to tasteparsley
• ½ teaspoonpepper
• 1 teaspoonnutmeg
• 1 teaspoonsalt

Instructions

1. 1

   Whisk the eggs

   Whisk the eggs in a small bowl. Chop the parsley, add it to the eggs and mix.

2. 2

   Soften the aromatics

   Put the olive oil, chopped onion and minced garlic in a large saucepan. Sauté over medium-low heat, stirring occasionally.

3. 3

   Cook the meat

   Add the minced pork and beef, then season with the salt, pepper, nutmeg and Worcestershire sauce. Stir, cover the pan and cook over medium-low heat for 10 to 12 minutes, stirring occasionally.

4. 4

   Add potatoes and eggs

   Stir the potato sticks into the meat. Turn the heat to low, pour in the beaten eggs and mix everything for about 1 to 2 minutes, then turn off the heat.

5. 5

   Serve straight away

   Serve immediately.

What is carne à Brás?

Carne à Brás is a meat-based take on a Portuguese dish commonly known as bacalhau à Brás, traditionally made with salt cod, potato and egg. This version swaps in minced pork and beef for a quick, hearty dinner.

The potato sticks bring a crisp, salty element, while the eggs bind the meat and potatoes into a cohesive dish. Onion, garlic and parsley add savoury freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 30g protein, 32g carbs, 47g fat.

The potato sticks provide most of the carbohydrates, while the pork, beef and eggs contribute protein. Olive oil, meat and eggs account for much of the fat; the salted potatoes and added salt contribute sodium. Serve with a generous portion of salad or vegetables for a fresher, more balanced plate.

The meat and seasoning

Pork and beef: using both gives the filling a rounded, savoury flavour. Break up the mince as it cooks so it mixes evenly with the aromatics.

Seasoning: Worcestershire sauce, pepper and nutmeg add depth, while the recipe’s salt seasons the meat. Salted potato sticks also contribute salt, so taste before adding any extra.

Keep the aromatics gentle

Onion and garlic: cook them over medium-low heat, stirring now and then, until softened and fragrant. Avoid letting the garlic brown, as it can turn bitter.

This gentle start gives the meat a savoury base without rushing the onion. Keep the pan at the stated heat when adding and cooking the mince.

Add the eggs at the end

Egg mixture: whisk the eggs with chopped parsley before they go into the pan. This distributes the herbs through the finished dish.

Low heat: once the potato sticks are mixed through, lower the heat before adding the eggs. Stir for just 1 to 2 minutes and turn off the heat so the eggs do not overcook.

What to look for

The mince should be cooked through after 10 to 12 minutes, with no raw-looking meat remaining. Stir occasionally during this covered cooking time so the mixture cooks evenly.

After the eggs go in, the mixture should look lightly bound rather than dry or firmly scrambled. Serve promptly, as the potato sticks soften as they sit.

Serve it while hot

This is a filling one-pan-style meal that can be served straight from the saucepan. A crisp green salad or simply dressed vegetables make a fresh contrast to the rich, savoury mixture.

Bring it to the table as soon as the eggs are set to your liking. The recipe specifies immediate serving to preserve the best texture.

Recipe notes & tips

• Chop the onion and garlic before heating the oil so they can be added together.
• Stir the mince occasionally during its covered cooking time to help it cook evenly.
• Break up any large clumps of mince as you stir it into the aromatics.
• Taste the meat mixture before adding extra salt, since the potato sticks are already salted.
• Have the parsley and beaten eggs ready before adding the potato sticks, so the final step moves quickly.

Variations

• Use one meat: Replace the pork and beef with 350 g of either minced pork or minced beef.
• Add vegetables: Stir in finely diced pepper with the onion and garlic so it softens as they cook.
• Change the herbs: Use chopped coriander instead of parsley for a different fresh note.
• Add chilli: Include a little chilli with the pepper for a spicier version.
• Use fresh potatoes: Cook thinly cut potato sticks until tender before mixing them into the meat.

Common mistakes to avoid

• Browning the garlic: Keep the heat at medium-low and stir occasionally to prevent it becoming bitter.
• Leaving large meat clumps: Break up the mince while stirring so it cooks more evenly.
• Adding eggs over high heat: Lower the pan to low before pouring them in to help avoid firm, dry curds.
• Cooking the eggs too long: Stir for about 1 to 2 minutes, then turn off the heat.
• Adding salt without tasting: Salted potato sticks can make the finished dish salty, so check the meat mixture first.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan until piping hot, stirring carefully; the potato sticks will soften and lose their original texture.

Frequently asked questions