Bacalhau à Bràs is a Portuguese classic, including salt cod, onion, potatoes, and olives.  After consulting many recipes, I based this version on a recipe at 2foodtrippers.com, with a number of modifications.  A key one was using frozen hash browns for the potatoes, which saved a lot of cutting.  This makes 4 servings and takes about an hour, excluding the soaking of the salt cod.  (I found the salt cod I bought from Wegman’s was fully desalted after about 24 hours of soaking.)

½ lb. of salt cod, soaked, skinned, and finely chopped

1 lb. frozen hash brown potatoes

5 Tbs. olive oil, divided

3 eggs, scrambled

1 egg yolk, scrambled

1 medium onion, sliced

2 cloves garlic, finely chopped

2 bay leaves

1 Tbs. chopped fresh cilantro

½ cup kalamata or oil cured black olives

Salt and pepper to taste

Prepare the hash browned potatoes according to the package directions.  (What I did: Heat 2 Tbs. of oil in a large ovenproof skillet over medium heat.  Add the frozen potatoes in a single layer.  Cook without stirring for 5-7 minutes to brown the bottom side.  Sprinkle the top with 1 Tbs. of oil and ¼ tsp. of salt.  Turn over the potatoes and cook the other side for 5-7 minutes, without stirring.  Remove from the heat.  This skillet with the potatoes will be the base of the final dish.

Put the remaining 2 Tbs. of olive oil in another large skillet and heat over medium heat.  Add the olives and cook until soft and translucent, about 5 minutes.  Add the garlic, and cook for another minute.  Mix in the salt cod, bay leaves, and cilantro and cook for another 5 minutes.  Remove from the heat.  When cool, mix in the eggs and olives with some salt and pepper.  Spoon the mixture on top of the potatoes in the first skillet.

Set the oven on broil and put in the oven the loaded skillet.  Cook until the eggs are set, about 5 minutes.  Remove from the oven and serve.