Salt-Cod and Potato Hash with Soft Eggs

Serves 4

Ingredients

• 1 lb salted cod
• 4 medium russet potatoes
• 1 large yellow onion
• 3 tbsp olive oil
• 4 large eggs
• 1 tsp black pepper
• 1/4 cup fresh parsley

Instructions

1. 1Soak the salted cod in cold water overnight or for at least 8 hours, changing the water twice.
2. 2Boil the potatoes in their skins until just tender, about 15 minutes, then drain, cool, peel, and dice into 1/2-inch cubes.
3. 3In a large cast-iron skillet heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
4. 4Flake the soaked and gently boiled cod into the skillet, add the diced potatoes, remaining olive oil, and black pepper. Cook, pressing down occasionally, until a golden crust forms, about 12 minutes.
5. 5Make four wells in the hash, crack an egg into each, cover the skillet, and cook until egg whites are set but yolks remain soft, about 4 minutes. Scatter chopped parsley before serving.