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Codfish Hash

kept bywinosity

Hash is well known in its corned beef variety, complete with a poached or fried egg on top. But, this cod version is one of the best brunch meals you’ll ever have. This recipe is also versatile as to the meal you eat it at. You’ll be surprised that you’ll be making it for breakfast, lunch, dinner, and whenever you feel the desire to eat a good meal.

Hash can be any combination of skillet-fried potatoes and meat. The eggs are always optional but it can be a great addition to any hash recipe. You just need to follow the golden rules in making a perfect hash at any time of the day. Leftover cooked meat is naturally the beginning of a wonderful hash. From brisket to turkey, most meats can be a great component for a hash. But codfish? It is a perfect ingredient because it’s light. You can even use smoked cod if you like.

You can choose from a wide array of potatoes. Potatoes are an important component of having a delicious hash. Stick to a starchy potato for this dish. But, sweet potatoes and yams are a great idea for this recipe too.

You can also mix and match vegetables to your liking. Sautéed mushrooms, zucchini, cauliflower, and brussels sprouts would all be good additions.


1 lb skinless cod
1 lb potatoes
1 oz red onion
1 cup corn kernels
1 cup green peas
1 cup red bell pepper
1/2 cup butter
1/2 cup capers
5 cloves Garlic
4 large eggs
1 oz parsley
Salt and pepper to taste

  1. Put the eggs in cold water and bring to a boil.
  2. After they reach a boil, turn off the heat and let them cook for 20 minutes.
  3. After 20 minutes, replace the hot water with cold to stop cooking.
  4. Bring a large pot of salted water to a boil.
  5. Once boiling, add cod and cook until just flaky, about 15 minutes.
  6. Once the cod is cooked, remove hot water and cover in cold water to stop cooking.
  7. Sautee diced garlic and onions butter until fragrant.
  8. Add vegetables (except capers and parsley) and potatoes.
  9. And cook until just tender, about 15 minutes.
  10. Mix cooked ingredients.
  11. Garnish with chopped parsley and capers and eggs sliced in half.



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