Portuguese Bacalhau à Brás (Shredded Cod with Eggs & Potatoes)
Portugal’s beloved salt cod dish: shredded bacalhau scrambled with eggs, thin matchstick potatoes, and olives. It’s comforting, fast, and showcases Portugal’s deep love of dried cod.
Ingredients
- 1 lb (450g) salt cod (bacalhau), soaked in water for 24-48 hours (change water 3-4 times)
- 4 eggs, beaten
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 large potatoes, cut into very thin matchsticks
- 1/3 cup olive oil, divided
- Vegetable oil for frying potatoes
- 1/2 cup black olives (Portuguese or Kalamata)
- Fresh parsley, chopped
- Salt and pepper
Instructions
-
1
Fry the matchstick potatoes in vegetable oil at 350°F (175°C) until crispy and golden, about 4-5 minutes. Drain on paper towels.
-
2
Poach the soaked cod in gently simmering water for 8 minutes. Drain, let cool slightly, then flake into shreds, removing any skin and bones.
-
3
Heat olive oil in a large skillet over medium heat. Cook onion until softened and translucent, about 5 minutes. Add garlic, cook 1 minute. Add the shredded cod and toss for 2 minutes.
-
4
Add the fried potatoes and toss to combine. Pour in the beaten eggs. Stir gently over low heat until the eggs are just set but still creamy and soft (like a loose scramble). Remove from heat immediately.
-
5
Scatter olives and parsley on top. Serve immediately with crusty bread.
