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 Strawberries, Polenta Cake Eggs Benedict, Blueberry Cornmeal Waffles and Blueberry Bourbon Smash and don’t forget to read about our great sponsors and enter the giveaway!
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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.
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.
Ingredients
- 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
Instructions
- Heat your oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.
- Roast for 30 minutes.
- Remove from the oven and top with the slice onions and add the remaining fat.
- Roast for another 15 to 20 minutes or until the potatoes are crisp and the onions have softened and started to caramelize.
- Toss the potatoes and diced duck together and divide amongst 4 plates.
- Fry or poach the eggs to top on the hash.
- This would also feed 2 very hungry people.
Brunch Beverages:
- Mother’s Tea from The Vintage Cook
- Strawberry-Rhubarb Shrub from Healthy.Delicious.
- Smoky Chipotle Bloody Mary from Sarcastic Cooking
- Elderberry Whiskey Peach Smash from {i love} my disorganized life
- Moscato Mojitos from Real Housemoms
Brunch Eggs:
- Duck Hash from The Girl In The Little Red Kitchen
- Cracked Crab Artichoke Benedict from Culinary Adventures with Camilla
- Pancetta and Veggie Breakfast Skillet from Eat Your Heart Out
- The Mess from Quarter Life (Crisis) Cuisine
Brunch Mains:
- Spinach, Apple & Chicken Salad from White Lights on Wednesday
Brunch Breads:
- French Toast Bake with Peaches and Almond Streusel from Food Faith Fitness
- Mini Carrot Cake Pancake Stacks from Neighborfood
- Carrot Cake Breakfast Cookies from The Spiffy Cookie
- Peanut Butter and Jelly Baked Oatmeal from Take A Bite Out of Boca
- Croque Madame Waffle from Hip Foodie Mom
- Vanilla Chai Quick Bread from Savvy Eats
- Blueberry Coffee Cake from My Catholic Kitchen
- DIY Instant Oatmeal Bar from The Kitchen Prep
Brunch Fruit and Sides:
- Lemon Blueberry Parfait from Love and Confections
- Berry Mint Salad from Cooking In Stilettos
Brunch Desserts:
- Chocolate Hazelnut Linzer Cookies from Hungry Couple
- Lemon Curd Mousse Sugar Cookie Cups from Chelsea’s Messy Apron
- Cinnamon Coffee Cake from Jen’s Favorite Cookies
I LOVE hash, but using duck?! INCREDIBLE. I seriously am so all about this hash..and that egg! YUM! Pinned 🙂
oh my gawd, love the duck breast! looks so hearty and filling, yummm!!
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I LOVE hash, but believe it or not, have never eaten duck at all in my life, much less in hash.
I simply must “get” with the culinary quack 😉
Duck fat potatoes? Drooooooool. Those look ridiculously crispy and delicious!
MMMM Looks like some duck goodness to me!
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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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Gah, I want some of this ASAP! And the duck breast? Brilliant.
What an interesting mix of ingredients! Hash is so fun to play around with and come up with different combinations.
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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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