This spicy, boldly flavored dish from the Dominican Republic will surely stir your senses in the morning. Made from scraps of fish from the night before or a small piece of bacalao (dried salted cod), this hash is a welcome addition to the breakfast table. You can serve it up with a side of scrambled eggs, or mix the eggs right in with the hash. The long and flat dumplings are the perfect accompaniment to the salt-cured fish. They take no time at all to make, and as little time to cook. Remember to squeeze a good amount of lime juice, preferably from a Caribbean or key lime, over everything just before serving.If you have the chance to visit the Dominican Republic, be sure to take in some of the local cuisine. While the food of this island nation may take a backseat to its many spectacular beaches and views, you will nonetheless find some exquisite homestyle dishes meticulously prepared in neighborhood cafes along the coast and in small towns and villages.
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SALTED COD HASH WITH SCRAMBLED EGGS & DUMPLINGS Serves: 4
Ingredients Dumplings: 1¼ cups unbleached all-purpose flour, plus more for dusting ¼ TSP salt
Hash & Eggs: ½ lb salted cod (bacalao), covered with water by 2 inches and soaked for 6 to 8 hours 1 medium Yukon gold or red potato, peeled and cut into ½-inch cubes 4 TBSP cooking oil, like grapeseed or canola 1 large onion, finely chopped 3 garlic cloves, very finely chopped 1 medium red or green bell pepper, cut into ¼-inch squares 1½ TBSP tomato paste mixed with ½ cup water ½ TSP freshly ground black pepper 2 stalks scallion, finely sliced into rings 4-6 eggs, beaten 2 limes, cut in half for serving ¼-½ TSP cayenne pepper (optional)