Is there any better way to start your weekend then with a bomb brunch? I definitely don't think so! This duck breakfast hash is an instant winner in my book. You can serve it with whatever type of egg you prefer, but we think it is best when served with something a little yolky to mix in with the hash, add some cracked pepper, scallions and onions on top and voila! This meal will have you fueled and ready to go the whole day and it's beautiful to boot! Hope you enjoy! xo sarah
INGREDIENTS - yield 6-8 servings
6 duck legs, blanched
4 large potatoes
1 bunch of leeks, chopped
1 lb cheddar cheese, shredded
1 lb mushrooms, chopped
1 bunch of scallions, chopped
1/2 bunch parsley, chopped
1 tsp cayenne
- Preheat oven to 350F.
- Place duck legs in large pan and cover in enough oil to evenly coat and cover legs for about 30-40 minutes or until cooked and crispy.
- Place potatoes in a sauce pan and cover with water, heat over medium - high heat.
- Using olive oil, saute leeks and mushrooms over medium heat until soft.
- Once potatoes are soft, mash until chunky.
- Remove cooked duck legs from oven, using a fork scrape meat from bone. If it doesn't come off easily use a knife and fork!
- Place potatoes, leeks, mushrooms, parsley, cayenne, scallions, cheddar cheese and pulled duck meat into a large mixing bowl and mix thoroughly.
- Add salt and pepper to taste.
- Evenly coat a large skillet with olive oil.
- Using your hands, create medium sized patties with contents of mixing bowl.
- Once oil is hot, gently place 2-3 patties in saute pan and cook until under side is brown and crispy.
- Using a spatula gently flip patty and cook the opposite side until brown and crispy. Try to refrain from over flipping the patties to prevent breakage!
- We used poached eggs on top of our duck breakfast hash, but over easy eggs would taste great too!
- Season with salt and pepper and garnish with scallions and onions!