Portuguese Salt Cod Hash

Step 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.

Step 2

Peel and grate the 1.5 lb potatoes and 2 carrots. Thinly slice the 2 cups cabbage and 1 large onion.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Remove from heat and drizzle with the remaining 2 tbsp olive oil. Serve hot.