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Bacalhau à Brás ❦ Salt Cod Hash

Bacalhau à brás is one of the most popular salt-cod dishes in Portugal and beyond. The delicious combination of flakey cod, shoestring fried potatoes, and onions, all brought together by delicious creamy eggs, is celestial. After you try it you will understand why. It is a simple dish and very easy to make.

Unfortunately, this dish is often not made well. The eggs are

not supposed to scramble. Just like an Italian carbonara, the eggs should thicken into a silky sauce. That my friends does take practice. I will share a tip, to make this easier for beginners, below.

Just remember that salt cod needs to be rehydrated and de-salted, before you can cook with it.

To do this, rinse the cod under cold running water to remove excess salt. Place the cod in a large bowl and fill it with cold water. Cover with plastic wrap and place in refrigerator. Over the next 24 hours, change the water several times. At least 4.

When ready to use, rinse and pat dry with paper towels and set aside.

I also suggest bringing your eggs up to room temperature by taking them out of the refrigerator 30 minutes before you begin the recipe.

In Portugal many people make this recipe with store bought, bagged potato chips, called potato sticks. I think you know what I am going to say next. Do not be lazy! It only takes 10 minutes to peel and cut the potatoes into matchsticks. You can also use a mandolin to cut them even faster. The taste is so superior. If you can't find salt-cod, follow my link and make your own!


Bacalhau à Brás ❦ Salt Cod Hash

Serves 4