Pork Cheek Hash Recipe

Preparation

1. 1

   Prepare the Pork Cheeks

   Season the pork cheeks with salt and pepper. In a Dutch oven, heat some duck fat over medium-high heat and sear the pork cheeks until browned on all sides. Remove from the pot and set aside.

2. 2

   Confit the Potatoes

   Peel and dice the potatoes into small cubes. In the same Dutch oven, add more duck fat if needed, and add the potatoes. Cook on low heat for about 1 hour or until tender and golden, stirring occasionally.

3. 3

   Cook the Mushrooms

   In a skillet, heat a little duck fat over medium heat. Add the wild mushrooms and sauté for about 5-7 minutes until they are cooked and golden. Season with salt and pepper. Set aside.

4. 4

   Combine Ingredients

   Once the potatoes are done, add the seared pork cheeks and sautéed mushrooms to the pot. Mix well and cook together for an additional 10 minutes, allowing the flavors to meld.

5. 5

   Prepare the Eggs

   In a separate pot, bring water to a gentle simmer. Carefully crack the eggs into the water and poach them to your desired doneness (about 3-4 minutes for runny yolks).

6. 6

   Assemble the Dish

   Plate the pork cheek hash, placing the poached eggs on top. Drizzle with hollandaise sauce and garnish with fresh herbs.