Duck Confit Hash Recipe
poached eggs, roasted red peppers, bistro potatoes, hollandaise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Confit Hash Ingredients
Method
Duck Confit Hash Directions
- 1
Prepare the Potatoes
Peel and cube the bistro potatoes. Boil them in salted water until just tender, about 10 minutes. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent, about 3-4 minutes.
- 3
Combine Ingredients
Add the boiled bistro potatoes, duck confit, and roasted red peppers to the skillet. Season with salt and black pepper. Cook until the potatoes are crispy and the duck is heated through, about 5-7 minutes.
- 4
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes for soft yolks, then remove with a slotted spoon.
- 5
