Portuguese Salt Cod Hash
A hearty skillet hash of shredded salt cod, potatoes, cabbage, carrots, and onions, bound together with eggs and finished with olive oil. Comforting, rustic, and perfect for a satisfying dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 480
- Protein
- 35g
Ingredients
- 1 lb salt cod
- 1.5 lb potatoes
- 2 cups green cabbage
- 2 medium carrots
- 1 large onion
- 4 large eggs
- ¼ cup olive oil
- ½ tsp salt
Instructions
- 1
Soak the 1 lb salt cod in cold water for 24 hours, changing the water 3 times. Drain and shred the cod, removing any bones or skin.
- 2
Peel and grate the 1.5 lb potatoes and 2 carrots. Thinly slice the 2 cups cabbage and 1 large onion.
- 3
Heat 2 tbsp of the 0.25 cup olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- 4
Add the cabbage and carrots, and cook until the cabbage wilts and the carrots soften, about 5 minutes. Season with the 0.5 tsp salt.
- 5
Add the shredded cod and potatoes to the skillet. Cook, stirring occasionally, until the potatoes are tender and starting to brown, about 10 minutes.
- 6
In a small bowl, beat the 4 eggs. Pour the eggs over the hash and stir gently until the eggs are just set and creamy, about 2 minutes.
- 7
Remove from heat and drizzle with the remaining 2 tbsp olive oil. Serve hot.
Tools you’ll need
- large skillet
- grater
- mixing bowl
- knife
- cutting board
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