Portuguese Salt Cod Hash
Ingredients
Directions
Pat the cooked salt cod dry and set aside.
In a medium saucepan with high sides, heat the vegetable oil over medium-high heat until it reaches 365°F (185°C). Add the potato cubes and fry until golden, 5 to 7 minutes. Transfer the potatoes to paper towel to drain and set aside.
Heat 1/4 cup of the olive oil in a large skillet over medium heat until hot. Saute the onion, bell pepper, and bay leaves until the onions are glassy and soft, 5 to 7 minutes. Break the cod into large flakes and add it to the skillet. Add the chopped garlic and another 1/4 cup of olive oil and continue to cook until the onions are golden, making sure not to burn the garlic, about 3 minutes.
Stir the fried potatoes and olives into the cod mixture until warmed through. Season with salt and white pepper to taste. Remove the skillet from the heat and discard the bay leaves. Sprinkle the parsley over the cod mix and toss. Set aside.
Heat the remaining 2 tablespoons of olive oil in a non-stick skillet over medium high heat. Fry the eggs over easy, 2 to 4 minutes.
To serve, mound the salt cod hash in the center of four plates and top each with an egg. Bring to the table immediately.
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Enjoyed it immensely, I added some chorizo to the onion/pepper mix which was tasty!
Susan, that’s great to hear!
My mouth is watering. I love fish. Unfortunately, my wife is afraid of fish (and many other things), doesn’t know how to cook it and doesn’t want to learn. Maybe someday. In the meantime, I’ll enjoy looking at the pictures and dreaming about it.
David, as the owner of Horatius in San Francisco, I can tell you that your book has been very well received. The recipes are great, the photos magnificent! Congratulations! And we’ve already sold a few copies. Now we are waiting for your visit to San Francisco for a book signing.
Dinner at Horatius started this July 31, and the response has been fantastic. Our Caldo Verde has been an instant hit (find the recipe in our website, horatius.com). The Bacalhau à Gomes de Sá is by far our most popular dish on the menu EVEN among Americans who often times find codfish a bit too salty. They love it. The whole dinner menu is the creation of our Chef Joselyn Barrera including the popular Trio of Sonhos over a local, homemade vanilla ice cream.
Thank you again for posting our recipe on your website. We hope to see you soon.
Horácio Gomes
Founder, CEO
Horatius
Salt cod is sometimes hard to find, but it’s a great ingredient.
Hi, Anson. Yes, salt cod can be hard to find in some places, but most Italian, Spanish, and Greek markets carry it. You can always find it online at La Tienda, one of our partners.
This is looks great and is something I can’t wait to try very soon. Thank you!
You’re welcome. MaryAnn. Chef Faria is terrific, and the restaurant has gotten really good word of mouth.