Traditional Bacalhau à Brás with Green Salad

Name: Traditional Bacalhau à Brás with Green Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: Portuguese
Ingredients: 1.5 pound salt cod (prepared, flaked); 0.5 cup olive oil (extra virgin, for dressing); 2 yellow onions (medium, thinly sliced); 4 clove garlic (minced); 1 package shoestring potato sticks (16-ounce); 8 eggs (large); 0.5 teaspoon black pepper (ground); 0.25 cup fresh parsley (chopped); 10 ounce mixed salad greens; 0.25 cup red wine vinegar

A speedy version of the beloved Portuguese comfort food: a rustic hash of flaked salt cod, crispy fried potato sticks, and scrambled eggs, served alongside a simple vinaigrette salad.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 8
Cuisine: Portuguese
Difficulty: Easy
Cost: $3.89/serving

Dietary

Nut-Free
High-Protein
Low-Sugar

Ingredients

1.5 pound salt cod (prepared, flaked)
0.5 cup olive oil (extra virgin, for dressing)
2 yellow onions (medium, thinly sliced)
4 clove garlic (minced)
1 package shoestring potato sticks (16-ounce)
8 eggs (large)
0.5 teaspoon black pepper (ground)
0.25 cup fresh parsley (chopped)
10 ounce mixed salad greens
0.25 cup red wine vinegar

Instructions

In a large, non-stick skillet, heat 1/4 cup olive oil over medium-low heat. Add thinly sliced yellow onions and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
Add minced garlic to the skillet and cook for 1 minute until fragrant.
Add the flaked prepared salt cod to the skillet. Cook for 2-3 minutes, gently breaking it apart, to heat through and meld flavors.
Stir in the shoestring potato sticks, mixing well to combine with the cod and onions. Cook for 1 minute.
In a separate bowl, whisk together the 8 large eggs and 1/2 teaspoon black pepper. Pour the egg mixture over the cod and potato mixture in the skillet. Cook, stirring constantly, for 1-2 minutes until the eggs are just set but still moist and creamy. Do not overcook.
While the Bacalhau à Brás cooks, prepare a simple salad. In a medium bowl, whisk together 1/4 cup red wine vinegar and 1/4 cup extra virgin olive oil for dressing. Add 10 ounces mixed salad greens and toss gently to coat.
Serve the Bacalhau à Brás immediately, garnished with chopped fresh parsley, if desired. Serve with the mixed green salad.

Notes

Using pre-desalted and flaked salt cod is essential for the 'quick' aspect of this recipe. If your salt cod is very salty, a quick rinse before flaking may be necessary.

Nutrition (per serving)

Calories: 530
Protein: 32 g
Carbohydrates: 44.5 g
Fat: 25 g
Fiber: 4.5 g
Sodium: 1350 mg
Saturated Fat: 5.5 g
Sugar: 5 g
Cholesterol: 300 mg