• 1 lb. salt cod
  • 3 T olive oil
  • 2 c frozen shoestring potatoes
  • 1 large onion, chopped
  • 6 eggs, lightly beaten
  • 1/2 c milk
  • 3/4 t hot red pepper sauce
  • 2 T chopped parsley
  • Black olives and parsley sprigs for garnish, if desired


Soak cod overnight in cold water, changing and discarding the water several times. Drain and rinse in cold running water. In large saucepan or skillet, cover fish with fresh water and bring to a boil; simmer, uncovered, 20 minutes or until fish flakes easily with a fork. Drain and flake fish; set aside. In large skillet, heat olive oil; add potatoes and cook, turning often, until golden brown, about seven minutes. Stir in onion; cook until soft, stirring occasionally, about 4 minutes. Add prepared cod and mix well. In small bowl, combine eggs, milk, hot pepper sauce and parsley; mix well and add to mixture in skillet. Stir until eggs form soft curds. Cover skillet and cook over medium heat until eggs are set, about 5 minutes. Garnish with black olives and parsley sprigs, if desired, and serve at once.

Makes 4 servings.

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Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson