J – A good, rich breakfast hash is probably my hands down favorite.
We’re not talking about ordinary corned beef and potato hash here. Nope. These hashes are filled with some of the most amazing and complex flavor combinations … minimum half a dozen elements. Back in the day, all I knew was corned beef hash.
Then, I had some hash Luke made. Changed me forever.
One of his breakfast hashes with a nicely poached egg or two on top will set you up for the whole day.
The choices are pretty much endless. All fresh and seasonal, of course. In fact, a breakfast hash is a fantastic way to showcase new ingredients for a growing season.
The basic component groups are: a veggie or two, mushrooms, one or more peppers, a starch like sweet potato, a jus, herbs, often a protein and, of course, eggs overtop.
In this case, we used duck confit for the protein. Right now, we are awash in duck confit.
We are developing some new duck and chicken recipes for a client. Testing requires several rounds of cooking using varying ingredients … need some duck confit?
If I have learned one lesson about cooking, it is this one. For assembled saute dishes, cook each ingredient separately before combining, in its own time and with different heat … sometimes.
Essential one for making this hash, or any dish with a number of elements which you want to mingle well in the final. A ratatouille is another great example where this technique is invaluable.
|Fancy Breakfast Week: Duck Confit Sweet Potato Hash|
- Grapeseed oil
- 1 leek, light green and white parts only, well washed and diced
- 1 fennel bulb, diced
- ½ Fresno chili, chopped
- 2 Tbsp fresh thyme, divided
- ½ cup Hedgehog mushrooms, cut into halves
- ½ cup Shiitake mushrooms, stems removed and cut into halves
- 1 sweet potato, peeled and diced
- 2 Tbsp unsalted butter, divided
- Salt and pepper to taste
- 3 Tbsp duck jus
- 1 duck confit leg quarter
- 2 eggs
- Preheat oven to 350 degrees.
- In a saute pan, add a tablespoon of oil and heat on medium high.
- Add leek and saute until softened. About 3 minutes.
- Add fennel and cook until slightly golden brown, about 2 minutes.
- Add Fresno chili, thyme, salt and pepper.
- Remove from pan and set aside.
- Place duck confit in oven to heat up for 10 minutes until crispy and fully heated through.
- In a small saute pan heated on medium, place a tablespoon of oil and a teaspoon of butter. Let butter melt and add the Hedgehog mushrooms. Add salt and pepper to taste. Saute until golden brown. About 3 to 4 minutes. Remove from pan and set aside.
- In the same pan heated on medium, place a tablespoon of oil and a teaspoon of butter. Let butter melt and add the Shiitake mushrooms. Add salt and pepper taste. Saute until golden brown. About 3 to 4 minutes. Remove from pan and set aside.
- In another saute pan heated on medium high, add a tablespoon of oil and sweet potatoes. Cook until golden brown and crispy. About 5 to 7 minutes.
- Then add leek and fennel mixture to the pan. Mix well.
- Add mushrooms.
- Add another tablespoon of butter to pan. Salt and pepper to taste.
- Add duck jus and 3 tablespoons of water. Mix well and cook until liquid has reduced to ¼.
- Fry the egg sunny side up in a separate non-stick saute pan.
- Remove the duck confit from the oven, shred confit and discard bones.
- Place hash mixture on the bottom of a serving plate.
- Top with confit piece.
- Top with fried egg.
- Garnish with some thyme leaves and pepper.
Taste test was awesome. Rich and complex bites. Supporting elements and the mushrooms helped the duck confit shine. The perfectly cooked, yolky egg made the dish.
Delicious. My day is set up nicely!