Entree: Bermuda – Central Culinary Region – Codfish Breakfast (Salted cod sautéed with potatoes, onions, peppers, and served with hard-boiled eggs and bread)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Total 40 min

Ingredients

- 1 lb (454 g) salted cod (salted and dried), soaked and rind removed
- 2 large potatoes, peeled and diced (about 1 lb / 450 g)
- 2 tbsp (30 ml) vegetable oil or butter for frying
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 1 green bell pepper, thinly sliced (about 6 oz / 170 g)
- 1 ripe tomato, diced (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 2 scallions (green onions), thinly sliced
- 1/2 tsp (2.5 g) dried thyme or 1 tsp (2 g) fresh thyme leaves
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter, divided
- 4 large eggs, hard-boiled and peeled
- 2 tbsp (30 ml) chopped fresh parsley
- Optional: 4 slices buttered bread or 4 johnnycakes for serving

Instructions

1. Rinse the salted cod under cold water and soak in cold water in the refrigerator for 12–24 hours, changing water 2–3 times to remove excess salt. Drain and flake the cod into bite-sized pieces, removing any bones or skin.
2. Place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 8–10 minutes until tender but not falling apart. Drain and set aside.
3. Heat 1 tbsp (15 ml) oil or butter in a large skillet over medium heat. Add sliced onion and green pepper and sauté 6–8 minutes until softened. Add garlic and thyme and cook 1 minute.
4. Add the flaked cod and diced tomato to the skillet, stirring to combine. Cook 4–5 minutes until cod is heated through and tomatoes begin to break down.
5. Stir in the cooked potatoes gently to avoid mashing, add remaining 1 tbsp (15 ml) butter, scallions, black pepper, and parsley. Taste and adjust seasoning—salt usually not needed due to salted cod.
6. Halve the hard-boiled eggs and arrange on top of the cod and potato mixture. Serve hot with buttered bread or johnnycakes on the side.