Portuguese Salted Cod Hash with Straw Potatoes

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A beloved Lisbon taverna classic, this rustic salt cod hash layers tender shredded bacalhau with crisp shoestring potatoes and softly scrambled eggs, finished with briny black olives and fresh parsley. It transforms humble pantry staples into one of Portugal's most comforting one-pan meals.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 28 gFat
• 5 gSaturated Fat
• 34 gCarbs
• 3 gFiber
• 3 gSugar
• 33 gProtein
• 980 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 12 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the salt cod

• 1 lb (450 g) boneless salted cod fillet, soaked 24-36 hours in cold water (water changed 3-4 times)
• Cold water for soaking

For the hash

• 1 lb (450 g) frozen shoestring or straw potatoes (palha)
• 1/3 cup extra-virgin olive oil
• 2 medium yellow onions, finely chopped
• 4 cloves garlic, minced
• 6 large eggs, lightly beaten
• 1/2 tsp freshly ground black pepper
• Pinch of fine sea salt, only if needed

For garnish

• 1/2 cup pitted black olives, preferably Portuguese Galega or Gaica style
• 1/4 cup fresh flat-leaf parsley, finely chopped

Directions

1. Drain the soaked cod and pat very dry with paper towels. Shred the flesh into bite-sized strips, pinching out any stray bones, and set aside.
2. Bake the frozen straw potatoes on a parchment-lined sheet pan in a 425°F (220°C) oven for 18-22 minutes, flipping once, until deeply golden and crisp. Drain on paper towels and keep warm.
3. While the potatoes bake, warm the olive oil in a 12-inch nonstick skillet over medium heat. Add the onions and cook, stirring often, for 8-10 minutes until soft and lightly golden.
4. Stir in the garlic and shredded cod and cook for 5-7 minutes more, letting the cod pick up some color and flavor from the onions. Taste before adding any salt, since the cod is often salty enough.
5. Gently fold the crispy straw potatoes into the cod and onions, tossing just until everything is evenly mixed and heated through, about 2 minutes.
6. Reduce the heat to medium-low. Pour the beaten eggs evenly over the mixture and use a spatula to fold gently for 2-3 minutes, until the eggs are softly set but still creamy.
7. Season with black pepper and a small pinch of salt only if needed, then remove from the heat so the residual warmth finishes the eggs without overcooking them.
8. Heap onto a warm platter, scatter generously with black olives and parsley, and serve immediately with a simple green salad and a crisp Portuguese white wine like Vinho Verde.

Cook’s Notes

• Plan ahead: salted cod must be soaked 24-48 hours with several water changes to remove excess salt while keeping the flesh firm and flavorful.
• Frozen straw potatoes (palha) give the most authentic crunch; fresh matchstick potatoes can be fried in 350°F oil for 3-4 minutes as a substitute.
• Pull the pan off the heat while the eggs still look slightly wet; they will finish setting in the hot potatoes for the classic creamy texture.
• Taste the cooked cod mixture before salting, since proper soaking usually leaves just the right level of saltiness.
• Leftovers keep refrigerated for up to 1 day; reheat gently in a nonstick skillet and add a fresh egg to revive the texture.

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