Duck Hash
Great for breakfast or brunch!
Ingredients
-
1
2 cups Maple Leaf Farms Duck Meat*, cooked and shredded
-
2
2 large Baking (Russet) Potatoes (1-1/4 to 1-1/2 pounds)
-
3
1/4 cup Butter or 2 Tbsp. Duck Fat
-
4
1 large Onion, diced
-
5
1 tsp. Salt
-
6
1/4 tsp. Black Pepper, freshly ground
-
7
6 large Eggs
-
8
1/4 cup Chopped Parsley
-
9
Ketchup or Hot Sauce (optional)
Directions
-
1
Cook duck according to package directions.
-
2
When cool enough to handle, discard skin and bones and shred duck meat (for 2 cups shredded meat).
-
3
Meanwhile, place potatoes in a large saucepan; add water to cover.
-
4
Bring to a boil over high heat.
-
5
Reduce heat; cover and simmer until potatoes are tender, 25 to 30 minutes.
-
6
Drain and rinse with cold water.
-
7
When potatoes are cool enough to handle, peel them and cut into 1/2-inch cubes.
-
8
Melt butter in a heavy large nonstick skillet or cast iron skillet over medium-high heat.
-
9
Add onion; cook 4 to 5 minutes, stirring frequently, until onion is golden brown.
-
10
Stir in potatoes, salt and pepper; cook 2 minutes. Add shredded duck meat; mix well and press down with spatula to compact.
-
11
Turn heat to medium; cook without stirring for 10 to 12 minutes or until bottom is golden brown.
-
12
Meanwhile, poach or fry eggs to desired doneness.
-
13
Spoon hash onto serving plates browned sides up; top with eggs and parsley.
-
14
Serve with ketchup or hot sauce, if desired.
*Note: Maple Leaf Farms Ground Duck Meat, Duck Leg Confit or Maple Leaf Farms Roast Half Duck work well in this recipe.
