Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cook the duck confit following the pack instructions. While the duck is cooking, boil the potatoes in salted water until tender. Drain the potatoes really well and cut into rough chunks.
In a separate frying pan, cook the red onion in the olive oil until soft and caramelised.
Scoop 2 tbsp of fat from the cooked duck (or use a splash of olive oil) and heat in a large frying pan. Add the potatoes and cook, tossing now and again until they start to go golden and crisp. Crush a few with the back of a spoon, and add a little more fat if drying out. Keep cooking until the ragged crushed bits are really crisp. Add the caramelised red onions and toss. Pull the duck into chunks and toss with the potatoes.
Fry the eggs in a little more olive oil, sprinkling over the chopped chilli as they fry.
Stir most of the parsley into the hash then split between 3 plates. Top with an egg each and a bit more parsley.