Duck Confit Hash
By Andrew Zimmern
- 1 cup or more of shredded duck confit
- 1 Tablespoon canola or any vegetable oil
- 1 cup diced onion
- 1/2 cup match-stick cut carrot
- ½ cup thinly sliced mushroom
- 1 cup thinly sliced Yukon gold potatoes, thin discs cut in half moons or match sticks work great. You can also use leftover slices of baked/roasted potatoes, remember hash is ideally made up of lots of leftovers!
- ½ cup of any of a number of vegetables, fresh or cooked/leftover…fennel, rutabaga, parsnip, apple, etc…
- 2 Tablespoons butter
- 1 Tablespoon Badia/AZ French Kiss seasoning (or more to taste)
- 2 Tablespoons minced parsley
- Cream (optional)
- Seasoned home made bread crumbs (optional)
Place a large saute pan, cast iron or carbon steel is ideal but any large saute pan will do, over medium heat.
After a few minutes of preheating add the tablespoon of oil. Brown the mushrooms and reserve to a side plate.
Add the butter and when hot/foaming add your potatoes, when one side is crispy and brown, add the onions, and season with sea salt. When onions start to caramelize, push the mixture to the sides of the pan
Continue to cook, adding remaining ingredients and the reserved mushrooms.
Allow the new items to cook for a few minutes, tossing occasionally and then combine all ingredients in the pan by stirring/folding gently, increase the heat to get a better crust on all the goodies. Taste for seasoning.
Sometimes I drizzle a tablespoon or two of cream into the pan for crusting, sometimes I fold in a handful of homemade seasoned bread crumbs.,
I like to serve bowls or plates of the hash with a poached or fried egg and a few pinches of freshly chopped parsley.