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Duck confit hash and chilli-fried eggs

Published: December 10, 2017 at 9:09 AM

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Serves 3

Easy

Total time: 1 hr

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Want more exciting brunch recipes? Why not try our easy duck confit hash with punchy chilli-fried eggs, it's gluten free, too. Most large supermarkets sell ready-made duck confit in packs, so all you have to do is crisp it up in the oven and toss through the duck-fat-fried potatoes

Gluten free

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Try this recipe for duck confit hash and chilli-fried eggs, then check out our hash browns, bacon hash browns, potato cakes and more easy brunch ideas.

Ingredients

Nutrition

• 1 pack of 2 legs (about 450-500g) duck leg confit

• 750g Charlotte potatoes

• 2 large red onions

  halved and sliced

• 2 tbsp olive oil

  plus a little more for the eggs

• 4 eggs

• 1 green chilli

  finely chopped

• a handful flat-leaf parsley

  chopped

Nutrition: per serving

• kcal824
• fat48.2g
• saturates12g
• carbs41.9g
• sugars7.6g
• fibre7.1g
• protein52.2g
• salt3.1g

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Method

• step 1

  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.

• step 2

  In a separate frying pan, cook the red onion in the olive oil until soft and caramelised.

• step 3

  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.

• step 4

  Fry the eggs in a little more olive oil, sprinkling over the chopped chilli as they fry.

• step 5

  Stir most of the parsley into the hash then split between 3 plates. Top with an egg each and a bit more parsley.

Check out our other brilliant brunch ideas here.

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