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Duck and Sweet Potato Hash


The first time I made this was for College Gameday when I was awaiting a match up for the Washington Huskies vs. the Oregon Duck. Being a UW alum and diehard football fan, what better meal to have pregame then some roasted duck, gently cooked eggs, and sweet potatoes. Well the outcome of that game was not the one I was looking for, but the hash tasted delicious and will be a staple in our household game day or not!

From our kitchen to yours, Bennett


4 eggs
2 medium sweet potato, diced
1 duck leg, confit style
2 slices of thick cut bacon
1 cup hen of the woods mushrooms
1 yellow onion, chopped
2 garlic cloves, chopped
1 tablespoon ghee
1 medium avocado, sliced
1 bunch Italian parsley (optional for garnish)
Sea salt and pepper to taste


Preheat your oven to 375 degrees
Heat a 3-quart cast iron pan to medium
Sear the duck with its fat side down for about 3 minutes and flip for about 2 minutes
Set duck aside and sauté the chop bacon until slightly crispy then set aside
Cook potatoes, onions, and garlic with remaining fat and 1 tablespoon of ghee and sauté for about 10 minutes
Add mushrooms and sauté for another 5-7 minutes (until mushrooms are soft)
Make 4 pockets and gently crack the eggs into each pocket
Bake for 5 minutes at 375
Broil for 2 minutes
Let rest for about 5 minutes
Remove and Serve

Servers 4


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