Duck and Hominy Hash Recipe

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serves:

6

Buy Pitt Cue Co. The Cookbook (Octopus Books, £20)

Ingredients

  • 250g potatoes
  • 250g sweet potatoes
  • 70 ml reserved duck fat
  • 4 diced banana shallots
  • 2 minced garlic cloves
  • 250g cooked or tinned hominy
  • 250g leftover Smoked Duck
  • ½ tsp thyme leaves
  • 6 free-range duck eggs
  • sea salt
  • freshly ground black pepper
  • 1 tbsp chopped parsley - to finish

Method

  • Peel and chop the potatoes and sweet potatoes into 2cm dice. Steam the diced potato until just cooked

  • Put 20ml of the duck fat into a pan with the shallots and garlic and cook until they are soft and beginning to caramelize. Set aside

  • Heat another 30ml of duck fat in a large non-stick pan and add the cooked potatoes, hominy, smoked duck, thyme leaves and shallots and garlic. Cook for 25 minutes, tossing occasionally to evenly crisp and caramelize the hash

  • Heat the remaining 20ml of duck fat in a hot non-stick pan and fry the duck eggs. The yolks should still be runny

  • Season the hash with salt and pepper to taste and serve each helping with a fried egg and a good amount of parsley on top.

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