Salt-Cod Hash with Crisp Potatoes and Soft Eggs

Skillet-crisped russet potatoes and sweet onions cradle flaked salt cod in pork fat, topped with soft eggs and black pepper. It echoes Salt Snow on the Flakes, where Newfoundland shore crews split cod on timber stages before the fog lifted.

Serves 4

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Ingredients

• 1 pound salt cod
• 4 medium russet potatoes
• 2 medium yellow onions
• 4 tablespoons pork fat
• 4 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon black pepper

Instructions

1. 1Cover salt cod with cold water in a bowl and soak overnight in the refrigerator, changing the water twice.
2. 2Boil potatoes in their skins until just tender, drain, cool, peel, and cut into small cubes.
3. 3In a large cast-iron skillet melt pork fat over medium heat, add diced onions and cook until soft and golden.
4. 4Flake the soaked and rinsed cod, add to the skillet with the potatoes, pour in milk, season with black pepper, and cook stirring occasionally until the hash is crisp and golden.
5. 5In a separate pan melt the remaining pork fat and fry the eggs until the whites are set but yolks remain soft.
6. 6Divide the hash among four plates and top each with a soft egg.