Salted cod with potato strips and scrambled eggs
6 servings
45 minutes
Salted cod with potato sticks and scrambled eggs is a dish that combines the traditions of Russian cuisine with the simplicity and comfort of a rural dinner. Salted cod, popular in the northern regions of Russia, gives the dish a rich, slightly spicy flavor, while the crispy potato sticks and soft scrambled eggs create a contrast of textures. Historically, cod was an important source of protein in Russian homes, especially during fasting days. The aroma of fried onions, the tenderness of eggs, and the golden crust of potatoes make this dish hearty and harmonious. It is perfect for family dinners where simple ingredients come together in a rich flavor ensemble that evokes warm memories of home cooking. Served hot immediately after preparation with fresh vegetables or herbs.
1
Cut the cod into pieces, rinse under cold water, and set aside.
- Salt cod fillet (bacalao): 350 g
2
In a skillet heated to 180–190 degrees, add corn oil (to check, you can use a cube of yesterday's bread: at this temperature, it should brown within 30 seconds). In small batches, add the sliced potatoes and fry for a few minutes until golden brown. Then remove them from the skillet with a slotted spoon, allowing excess oil to drain, and set aside.
- Corn oil: 7 tablespoons
- Potato: 500 g
3
Leave 4-5 tablespoons of oil in the pan, drain the rest, and heat again. Add the onion in rings and cook, stirring occasionally, on low heat for about 8 minutes until the onion takes on a slightly brown hue. Then add the cod and cook for another 5 minutes until the fish is browned.
- Corn oil: 7 tablespoons
- Onion: 3 heads
- Salt cod fillet (bacalao): 350 g
4
Crack the eggs directly into the pan and quickly stir, as if making scrambled eggs. When the eggs are slightly set, add the potatoes to the pan. Season the mixture lightly with salt, stir quickly, and flip onto a warmed plate. Serve immediately.
- Chicken egg: 4 pieces
- Potato: 500 g
- Salt: to taste
