Portuguese Bacalhau à Brás
Scrambled eggs with salt cod, potato and onion.
Ingredients
- 1.5 cup cooked fish
- 3 piece potatoes
- 4 piece egg
- 1 piece onion
Instructions
- 1
Fry shoestring potatoes until crisp.
- 2
Cook onion and flaked fish together.
- 3
Pour in beaten eggs and stir gently until creamy.
- 4
Fold in the potatoes and scatter with parsley.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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