Method
Cut and dry the potatoes
Peel 600 g of waxy potatoes. Cut them lengthwise into slices about 3 mm (1/8 in) thick, then cut the slices into even matchsticks. Rinse the matchsticks under cold running water until the water is mostly clear, drain well, and spread them on clean towels. Pat every surface dry so the potatoes crisp instead of steaming.
Crisp the potato matchsticks
For 4 servings, use a 12-inch (30 cm) wide nonstick or well-seasoned skillet; for other serving sizes, choose a similarly broad skillet and adjust the number of batches so the pieces always sit in a loose single layer. Heat the skillet over medium-high heat. Divide 30 ml of olive oil for potatoes among about three batches for 4 servings, adding enough before each batch to lightly coat the skillet. Cook each batch of 600 g of waxy potatoes for 4 to 6 minutes, turning often, until golden at the edges, crisp, and tender inside; restart the 4-minute timer for every batch and begin checking then. Transfer each finished batch to a paper-lined plate and keep the strands loose.
04:00Cook and flake the salt cod
Place 450 g of ready-desalted salt cod fillet in a saucepan and cover with cold water by about 2.5 cm (1 in). Bring the water just to a simmer over medium heat, then lower the heat so it barely bubbles. Cook for 6 to 8 minutes, starting the doneness check at 6 minutes, until the thickest part is opaque, flakes easily, and reaches 63°C (145°F) on a food thermometer. Transfer the fish to a clean plate with clean utensils. When it is cool enough to handle, remove any skin or bones and separate it into broad flakes.
06:00Soften the onion and garlic
Wipe the skillet clean and return it to medium-low heat. Slice 250 g of yellow onion into thin half-moons. Mince 2 garlic cloves. Heat 15 ml of olive oil for onions, add the onion, and cook for 8 to 10 minutes, stirring often, until soft, lightly golden, and reduced in volume; start checking at 8 minutes. Add the garlic and cook for about 30 seconds, stirring, until fragrant but not browned.
08:00Build the cod and potato hash
Add the cooked flakes from 450 g of ready-desalted salt cod fillet to the onion mixture and stir gently over medium heat for 2 to 3 minutes, starting the check at 2 minutes, until the fish is hot throughout. Fold in about two-thirds of 600 g of waxy potatoes without crushing the crisp strands, keeping the remaining third loose for the final step. Spread the mixture evenly across the skillet and reduce the heat to medium-low.
02:00Cook the eggs completely
Crack 6 large eggs into a bowl and whisk with 1 g of black pepper until evenly blended. Pour the mixture over the cod and potatoes. Cook over medium-low heat for 5 to 7 minutes, stirring and folding steadily from the bottom, until the eggs form fully set tender curds and no visible liquid egg remains; start checking at 5 minutes. Use a food thermometer in several spots and continue cooking until the center reaches 71°C (160°F). Remove the skillet from the heat as soon as that temperature and fully set texture are reached.
05:00Finish with parsley and olives
Chop 20 g of fresh flat-leaf parsley. Halve 60 g of pitted black olives if they are large. After the eggs are fully set and the skillet is off the heat, gently fold in the reserved crisp potato matchsticks and most of the parsley without crushing the strands. Scatter the remaining parsley and the olives over the top. Spoon the Bacalhau à Brás onto warm plates and serve immediately while the newly added potato edges are still crisp.
Smart Substitutions
- No ready-desalted salt cod? Use fresh cod fillet and season the finished hash cautiously. The result will be milder and less traditional, but the same cooking temperature applies.
- No black olives? Use pitted green olives for a brighter, sharper finish.
- No flat-leaf parsley? Use fresh cilantro or chives, added only after the eggs are fully cooked.
- Prefer oven-crisped potatoes? Toss the potato matchsticks with the olive oil for potatoes and spread them in a loose single layer on two large rimmed baking sheets for 4 servings, using additional sheets or batches when scaling. Bake at 220°C (425°F) for 20 to 25 minutes, turning the potatoes and rotating the sheets once, until the edges are browned and crisp before adding them to the skillet.
Tips and Variations
- A julienne attachment makes even potato strands; use its hand guard and keep the pieces close to 3 mm (1/8 in) thick.
- Dry potato matchsticks thoroughly and avoid crowding the skillet, or they will steam before they brown.
- Keep the onion over medium-low heat so it turns soft and sweet without becoming crisp.
- Check the egg mixture in several spots with a food thermometer because the center of a deep skillet can heat more slowly than the edges.
What Went Wrong?
- Potatoes are limp They were probably damp or crowded. Dry them thoroughly and cook in a looser single layer.
- Hash tastes too salty Do not add salt before tasting the cooked cod. Choose a less salty ready-desalted product the next time you make the dish.
- Eggs are still wet Continue stirring over medium-low heat until no liquid remains and the center reaches 71°C (160°F).
- Hash feels dry The eggs cooked too long or over excessive heat. Use medium-low heat and remove the skillet as soon as the eggs are fully set and reach the safe temperature.
Nutrition Estimate
- Fiber: 4 g per serving
- Sodium: 2100 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
