Bacalhau a Bras Recipe - Classic Portuguese Salt Cod with Eggs and Crispy Potatoes
Make classic bacalhau à brás at home - hand-shredded salt cod tangled with crispy straw potatoes and silky scrambled eggs in olive oil. Soak the cod 24-48 hours, sauté with onion, then stir in beaten eggs off the heat until they form creamy curds binding everything into a golden mound. Black olives and parsley finish this iconic Portuguese tavern dish.
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Instructions
- 1
Soak salted cod to reduce saltiness, then flake the flesh.
- 2
Cut potatoes into thin strips and crisp them in oven or pan.
- 3
Saute onion and garlic in oil until translucent.
- 4
Add cod and cook 2-3 minutes, then fold in crispy potatoes.
- 5
Pour in beaten eggs and cook gently until just set; finish with parsley and pepper.
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