Portuguese Salt Cod Hash

There’s an old adage that says the Portuguese have one thousand ways to cook bacalhau, or salted dried cod. And few countries have such a passion for the fish. Bacalhau is one of the most important foods of maritime Portugal and has fed the nation for the past five hundred years. It all began when, following in the footsteps of the Vikings and then the Basques, Portuguese sailors travelled to the cool northern waters of the Grand Banks of Newfoundland, where cod was plentiful. There they would salt and dry the fish and bring the provisions home. This delicious recipe brings a modern twist to this classic ingredient.–Chef Antelmo Faria

Portuguese Salt Cod Hash

Portuguese Salt Cod Hash
Chef Antelmo Faria

Prep 45 mins
Cook 30 mins
Total 1 hr 15 mins
4 servings
5 from 1 vote


  • 1 pound boneless and skinless salt cod (buy it), soaked for 24 hours and cooked
  • 1 cup vegetable oil for frying
  • 1 pound russet potatoes peeled and diced
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 yellow onion thinly sliced
  • 1/2 red bell pepper thinly sliced
  • 2 bay leaves
  • 3 garlic cloves peeled and finely chopped
  • 1/2 cup pitted niçoise olives or other mild oil-packed black olives
  • Kosher salt
  • White pepper
  • Finely chopped flat-leaf parsley for garnish
  • 4 large eggs


  • 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.

Originally published June 06, 2009


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  1. 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.

  2. 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

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