Duck Hash #brunchweek

Make this restaurant worthy Duck Hash at home with crispy seared duck breast, roasted potatoes and a perfectly fried egg. 

Duck Hash #brunchweek from The Girl In The Little Red Kitchen

Welcome to day 5 of brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  I hope you’ve had a chance to check out my Dutch Baby with Roasted StrawberriesPolenta Cake Eggs BenedictBlueberry Cornmeal Waffles and Blueberry Bourbon Smash and don’t forget to read about our great sponsors and enter the giveaway


Everyone has their signature breakfast meal, it could be the best scrambled eggs, your fluffy pancakes or worlds best toast (hey not everyone is a cook) but for me it is without a doubt hash.  A weekend really isn’t complete until I’ve roasted up some potatoes, whatever random vegetables I have sitting around, some protein and top it with a fried egg. 

I like to think I’ve perfected my hash making. I mean, I was brave enough to cook it for Richard Blais – so in that sense I’m declaring myself the hash master (#hashmaster see hashtag and all). 

There are so many different ways to prepare hash but I’ve found that roasting your potatoes in the oven is the best way to go for even cooking and all around crispiness.  By tossing your onions on top of the potatoes halfway through the roasting process they get nice and soft and just slightly caramelized. 

Duck Hash from The Girl In The Little Red Kitchen


This is one of those meals that really is perfect for brunch or a breakfast for dinner. The duck gives this dish some heft and I’d even brighten it up with a couple of bell peppers from our friends at Baloian Farms

Just remember this, make sure you save all that duck fat for the next round of hash making. It’s the key to perfection on the potatoes. 

Duck Hash
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  • 1lb duck breast
  • 1lb fingerling potatoes, halved and quartered
  • 1 medium vidalia onion, thinly sliced
  • 3 tablespoons duck fat or grapeseed oil
  • kosher salt
  • 4 eggs


  1. Heat your oven to 400 degrees F.
  2. Score the skin of your duck breast with a pairing knife without cutting all the way through to the meat. Season with kosher salt and place skin down on a cast iron skillet on medium heat.
  3. Cook the duck skin side down for about 25-30 minutes or until the skin easily releases itself from the pan and is brown and crisp. If there is a lot of fat splattering around, lower the heat slightly.
  4. Flip and cook for another 10 minutes. Then remove to a cutting board, tent with foil and sit for 5 minutes before cutting into 1/2 inch pieces.
  5. Place the potatoes on a large baking sheet and coat with 2 tablespoons of duck fat or drizzle with grapeseed oil. Season generously with kosher salt.
  6. Roast for 30 minutes.
  7. Remove from the oven and top with the slice onions and add the remaining fat.
  8. Roast for another 15 to 20 minutes or until the potatoes are crisp and the onions have softened and started to caramelize.
  9. Toss the potatoes and diced duck together and divide amongst 4 plates.
  10. Fry or poach the eggs to top on the hash.
  11. This would also feed 2 very hungry people.
Recipe Type: Breakfast, Brunch

Duck Hash from The Girl In The Little Red Kitchen

Brunch Beverages: 

Brunch Eggs:

Brunch Mains:

Brunch Breads:

Brunch Fruit and Sides: 

Brunch Desserts:

Little Red Kitchen Bake Shop

17 thoughts on “Duck Hash #brunchweek

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  5. Dianna

    What a fun twist on breakfast hash! The duck makes it sort of luxurious, but the hash keeps it rustic at the same time. Thanks for all your hard work hosting this week. 🙂 Great job & happy brunching!

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  9. Carla

    See I’m more of a hash for dinner kind of girl. And believe it or not, I’ve never cooked duck breast before (I tried looking for it around here – no luck). Maybe when I move closer to the city or something.

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