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