Salt Cod Hash
This recipe, says Hopkinson, is based on one in Chez Panisse Cooking by Paul Bertolli with Alice Waters (Random House, 1988).
Yield: serves 4
- 4 oz. salt cod (buy the thickest, lightest-colored fish available)
- 2 bay leaves
- 1 Tbsp. extra-virgin olive oil
- 3 oz. pancetta, cut into slivers
- 1 medium russet potato, peeled, diced, and parboiled
- 3 scallions, trimmed and finely chopped
- 1 large clove garlic, peeled and chopped
- 2 hard-cooked eggs, peeled and chopped
- 1-2 Tbsp. red wine vinegar
- 1 Tbsp. chopped fresh parsley
- Freshly ground black pepper
- Soak salt cod in water to cover in a medium bowl in the refrigerator for 24-48 hours, changing water 3 or 4 times a day. Place cod and bay leaves in a medium pot with cold water to cover and bring to a simmer over medium heat. Simmer 10 minutes, then remove pot from heat and allow to cool until cod is cool enough to handle. Remove cod from liquid, flake into large pieces, and set aside.
- Heat oil in a large nonstick pan over medium heat. Add pancetta and cook until crisp, about 5 minutes. Increase heat to medium-high, add potatoes, and brown on all sides, about 10 minutes. Add cod, scallions, garlic, and eggs and cook, stirring often, until everything is well colored, 3-4 minutes. Remove pan from heat, add vinegar, sprinkle with parsley, and season to taste with pepper.