Ingredients
- 4 Slices of Duck Bacon
- 2 eggs
- 1 tsp Salt
- 1 Large Russet Potato, Diced
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 Tbsp Duck Fat
- ½ Cup Shredded Cheddar Cheese
Direction
- Preheat your fire or stove top to medium high heat. Add a large cast iron skillet on a grill plate over the fire or on the stove.
- Toss potatoes with duck fat, paprika, garlic powder and salt.
- Fry your potatoes in the cast iron for 15 minutes.
- In another pan or on the grill plate, fry duck bacon slices for 1-2 minutes per side. Pan sear duck confit legs for 7 minutes per side at the same time.
- Push potatoes to the side in the cast iron skillet. Fry 2 eggs in the skillet for 3-4 minutes as the potatoes continue to cook.
- Shred Duck confit legs into bite size pieces and dice the duck bacon.
- Toss the potatoes, duck confit and duck bacon into the cast iron skillet with the egg and potatoes. Add cheese and heat until melted then serve.