Make this restaurant worthy Duck Hash at home with crispy seared duck breast, roasted potatoes and a perfectly fried egg.
Welcome to day 5 of brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. I hope you’ve had a chance to check out my Dutch Baby with Roasted Strawberries, Polenta Cake Eggs Benedict, Blueberry Cornmeal Waffles and Blueberry Bourbon Smash and don’t forget to read about our great sponsors and enter the giveaway!
- 1lb duck breast
- 1lb fingerling potatoes, halved and quartered
- 1 medium vidalia onion, thinly sliced
- 3 tablespoons duck fat or grapeseed oil
- kosher salt
- 4 eggs