Duck Hash
Great for breakfast or brunch!
Ingredients
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2 cups Maple Leaf Farms Duck Meat, cooked and shredded
Maple Leaf Farms Ground Duck Meat, Duck Leg Confit or Maple Leaf Farms Roast Half Duck can also be used
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2 large Baking (Russet) Potatoes (1-1/4 to 1-1/2 pounds)
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1/4 cup Butter or 2 Tbsp Duck Fat
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1 large Onion, diced
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1 tsp Salt
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1/4 tsp Black Pepper, freshly ground
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6 large Eggs
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1/4 cup Chopped Parsley
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Ketchup or Hot Sauce (optional)
Directions
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1
Cook duck according to package directions.
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2
When cool enough to handle, discard skin and bones and shred duck meat (for 2 cups shredded meat).
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3
Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat.
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4
Reduce heat; cover and simmer until potatoes are tender, 25 to 30 minutes. Drain and rinse with cold water.
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5
When potatoes are cool enough to handle, peel them and cut into 1/2-inch cubes.
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6
Melt butter in a heavy large nonstick skillet or cast iron skillet over medium-high heat.
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7
Add onion; cook 4 to 5 minutes, stirring frequently, until onion is golden brown.
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8
Stir in potatoes, salt and pepper; cook 2 minutes. Add shredded duck meat; mix well and press down with spatula to compact.
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9
Turn heat to medium; cook without stirring for 10 to 12 minutes or until bottom is golden brown.
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10
Meanwhile, poach or fry eggs to desired doneness.
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11
Spoon hash onto serving plates browned sides up; top with eggs and parsley. Serve with ketchup or hot sauce, if desired.
