Salt-Cod Hash with Potatoes, Onion, and Fried Eggs

Buttery salt-cod hash crisps with russet potatoes and golden onions, topped by fried eggs and cracker crumbs. As Salt Wind on the Fish Flakes remembers, Newfoundland shores c. 1620 turned flake-dried Banks cod into coin long before breakfast.

Serves 4

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Ingredients

• 1 pound salt cod
• 4 medium russet potatoes
• 2 medium yellow onions
• 4 tablespoons butter
• 1 teaspoon black pepper
• 4 large eggs
• 1/2 cup cracker crumbs
• 2 tablespoons vegetable oil

Instructions

1. 1Soak the salt cod in cold water overnight or for at least 8 hours, changing the water twice; drain and simmer in fresh water for 15 minutes until tender, then flake into small pieces.
2. 2Peel and dice the potatoes into 1/2-inch cubes, then boil in salted water for 8 minutes until just tender; drain well.
3. 3In a large cast-iron skillet, melt butter over medium heat, add the diced onions and cook until soft and golden, about 7 minutes.
4. 4Add the flaked cod, boiled potatoes, cracker crumbs, and black pepper to the skillet; press into an even layer and cook undisturbed for 5 minutes until a crust forms, then flip sections and cook 5 minutes more, adding remaining butter as needed.
5. 5In a separate pan, heat the vegetable oil and fry the eggs sunny-side up until the whites are set.
6. 6Divide the hash among plates and top each portion with a fried egg.