Ingredients
- 4 Duck Bacon Slices
- 4 tbsp. Duck Fat
- 2 Large russet potatoes
- 2 cloves garlic, minced
- ½ cup shredded cheddar cheese
- ½ tsp salt
- 4 eggs
- Chopped chives for garnish
- Sour cream for garnish
- Sour cream for garnish
Direction
- Preheat your griddle to medium high heat.
- Peel and shred potatoes on the large side of a box grater.
- Place potatoes in a stack of paper towels or a cheesecloth and wring out the extra moisture.
- Melt duck fat on griddle. Add in shredded potatoes. Cook constantly stirring for 5 minutes.
- Mix in garlic and salt. Smooth mixture into a flat layer and let cook for 5 minutes. Do not stir.
- On the other side of the griddle, add duck bacon slices and cook for 2 minutes per side.
- Flip hashbrowns and add cheese on top. Let cook for 3-5 more minutes until crispy brown.
- Fry eggs on the griddle, keeping them separate for 2-3 minutes.
- Chop duck bacon into bite size pieces.
- Serve hashbrowns with egg, duck bacon, sour cream, and chives on top.