Olive Magazine
Duck Confit Recipe with Chilli-fried eggs

Duck confit hash and chilli-fried eggs

Published: December 10, 2017 at 9:09 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

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
Nutrition:
NutrientUnit
kcal824
fat48.2g
saturates12g
carbs41.9g
sugars7.6g
fibre7.1g
protein52.2g
salt3.1g
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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

  • 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

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.

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