Bacalhau à Brás (Portuguese Cod Hash)
This Lisbon classic combines desalted salt cod, crispy matchstick potatoes, and onions bound together with creamy scrambled eggs. Savory, salty, and comforting, it is finished with fresh parsley and black olives.
A little context
Originating in 19th-century Lisbon, this dish was a creative way to use preserved salt cod, a staple of the Portuguese diet. It is typically served as a main course during family dinners or festive gatherings, especially during Christmas. Authentic preparation requires hand-shredded cod and julienned potatoes fried until golden. While some variations top with fried eggs, the traditional method mixes the beaten eggs directly into the hash for a creamy texture.
Method
- 01
Desalt the cod
Place salt cod in a large bowl and cover with cold water. Refrigerate for 24-48 hours, changing the water 3 times to remove excess salt.
- 02
Prepare the cod
Drain the cod, remove any skin and bones, and shred the flesh into thin strips using your hands or two forks.
- 03
Cut the potatoes
Peel the potatoes and cut them into thin matchsticks (julienne). Rinse in cold water to remove starch and pat thoroughly dry.
- 04
Fry the potatoes
Heat olive oil in the skillet over medium heat. Fry potatoes in batches until golden and crisp. Remove with a slotted spoon and drain on paper towels.
- 05
Sauté aromatics
In the same oil (reduce heat to medium-low), sauté the onion until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- 06
Combine cod and potatoes
Add the shredded cod to the skillet and cook for 2 minutes. Add the fried potatoes and half of the parsley. Stir gently to combine.
- 07
Add the eggs
Pour the beaten eggs over the mixture. Stir continuously over low heat until the eggs are just set and creamy, about 3 minutes. Do not overcook.
- 08
Serve immediately
Transfer to a serving platter. Garnish with the remaining parsley and black olives. Serve hot.
Pro tips
- ✦Taste the cod before adding salt; it is usually salty enough after soaking.
- ✦Pat potatoes completely dry before frying to prevent oil splatter.
- ✦Remove the skillet from heat just before eggs are fully set; residual heat will finish them.
- ✦Keep the cooked potatoes in a warm place while frying the last batch.
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Substitutions
- salt cod → fresh cod fillets (use 500g fresh cod, add 1 tsp salt, and skip the soaking step)
Storage
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of oil to restore texture.
What to serve with it
- Simple green salad with lemon vinaigrette
- Vinho Verde white wine
- Crusty Portuguese bread
FAQ
Can I use fresh cod instead of salt cod?+
Yes, use fresh cod fillets and add 1 teaspoon of salt to the mixture, but the texture and flavor will differ slightly from the traditional salted version.
