Bramble Inn & Restaurant

Poached Eggs with Codfish Hash

Codfish Hash Ingredients

  • 1 ½ sticks unsalted butter
  • 1 onion, finely diced
  • 1 stalk celery, finely diced
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon thyme
  • 2 cups dry white wine
  • 3 cups grated potatoes
  • 2 pounds cod fillets, cut into small chucks
  • 1 cup bread crumbs

Sauté onion, celery, and potatoes in one stick of butter until cooked through.

Add salt, pepper, thyme and fish. Cook and scrape bottom of pan to prevent sticking until fish starts to turn opaque. Add wine and continue to cook and scrape bottom of pan until wine has almost evaporated and mixture has a hash-like consistency.

In a small sauté pan, melt ½ stick butter and sauté bread crumbs to light brown. Pour hash into a greased 9 x 13 inch serving pan. Top with bread crumbs and bake for ten minutes in 400° oven.  Serves six.

Poached Eggs Ingredients

  • 12 fresh eggs
  • Large sauté pan half filled with
  • salted water
  • 1 tablespoon white vinegar
  • 12 English muffins toasted
  • (optional)

Add vinegar to water and bring to simmer. Break eggs one at a time into water and cook three minutes. Remove with slotted spoon and keep warm.

Blender Hollandaise


  • 2 sticks unsalted butter, melted
  • ½ teaspoon salt
  • Juice from 1 large lemon
  • 3 egg yolks
  • Dash Tabasco sauce
  • 1 tablespoon snipped chives
  • for garnish

Place egg yolks in blender.  Add salt, Tabasco sauce and lemon juice. Turn blender on and slowly drizzle melted butter into the top. Blend until thickened.

plating Place ½ cup fish hash on plate or toasted English muffin, add egg and spoon hollandaise over all. Garnish with snipped chives.

Courtesy of Bramble Inn & Restaurant, Brewster
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Anthony is the Web & New Media Director for Cape Cod Life.

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