Duck and roast potato hash
Serve with a poached duck egg on top for a yummy boxing day brunch.
Ingredients
- 6 duck (or hen) eggs
- 1 tbsp of white wine vinegar
- 1 tbsp of plain flour
- 200g of leftover duck meat, shredded
- Handful of leftover greens
- Roast potatoes, mashed
Method
- Mix the duck, mashed potatoes, greens, 2 eggs and flour in a bowl. Season with salt and pepper.
- Heat a medium non-stick ovenproof frying pan with a little oil, add the mix to the pan, so that it fills the base and fry for 5 minutes until one side is golden and crispy.
- Whilst this is frying, fill and place a medium saucepan of water onto boil, and add the white wine vinegar
- Place a plate on top of the pan and turn the pan over. Once the hash has come off onto the plate, add a little more oil to the pan and then slide the hash pack into the pan and fry the other side for 5 minutes. Place into the oven for 15 minutes at 200oC, Fan 180oC, Gas Mark 6 to ensure it's cooked all the way through.
- Whilst the hash is cooking, crack 4 eggs into the pan of boiling water, these will take about 2 minutes to poach. Remove with a slotted spoon and place on top of your cooked bubble and squeak. Season each egg with salt and pepper and serve.
Become part of the free Gressingham Supper Club and receive fantastic offers, recipe inspiration and cooking tips straight to your inbox.
