Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless and skinless salt cod
  • 1 cup vegetable oil (for frying)
  • 1 pound russet potatoes (peeled and diced)
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 yellow onion (thinly sliced)
  • 1/2 red bell pepper (thinly sliced)
  • 2 bay leaves
  • 3 garlic cloves (peeled and finely chopped)
  • 1/2 cup pitted niçoise olives (or other mild oil-packed black olives)
  • Kosher salt
  • White pepper
  • Finely chopped flat-leaf parsley (for garnish)
  • 4 large eggs

Instruction

  • Pat the cooked salt cod dry and set aside.
  • In a medium saucepan with high sides, heat the vegetable oil over medium-high heat until it reaches 365°F (185°C). Add the potato cubes and fry until golden, 5 to 7 minutes. Transfer the potatoes to paper towel to drain and set aside.
  • Heat 1/4 cup of the olive oil in a large skillet over medium heat until hot. Saute the onion, bell pepper, and bay leaves until the onions are glassy and soft, 5 to 7 minutes. Break the cod into large flakes and add it to the skillet. Add the chopped garlic and another 1/4 cup of olive oil and continue to cook until the onions are golden, making sure not to burn the garlic, about 3 minutes.
  • Stir the fried potatoes and olives into the cod mixture until warmed through. Season with salt and white pepper to taste. Remove the skillet from the heat and discard the bay leaves. Sprinkle the parsley over the cod mix and toss. Set aside.
  • Heat the remaining 2 tablespoons of olive oil in a non-stick skillet over medium high heat. Fry the eggs over easy, 2 to 4 minutes.
  • To serve, mound the salt cod hash in the center of four plates and top each with an egg. Bring to the table immediately.