Portuguese
Bacalhau à Brás
Portuguese salt cod with potato and softly set egg
Shredded salt cod folded with crisp matchstick potatoes, onion and softly set eggs, finished with olives and parsley.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Portuguese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Bacalhau à Brás
Ingredients
Main
Method
- 1
Fry the potato matchsticks in batches until crisp and drain well.
- 2
Soften the onions and garlic in olive oil, then fold in the flaked salt cod.
- 3
Add most of the potatoes, pour in the eggs and stir gently over low heat until softly set.
- 4
Remove from the heat and finish with remaining crisp potatoes, olives and parsley.
Bacalhau à Brás is a Lisbon-associated Portuguese preparation of salt cod, onion, thin fried potato and softly scrambled egg.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served chilled or at room temperature.
Keep cooking
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