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