Country Hash in Duck Fat

Potatoes and Duck Fat, a match made in heaven.

EQUIPMENT

• Stove

• Cast Iron Skillet

INGREDIENTS

• 1 lb one bite potatoes chopped

• 4 strips uncooked bacon

• 3 eggs

• 3 tbsp clarified duck fat

• 1/2 shallot chopped

• pinch flakey sea salt

• pinch ground pepper

• pinch parsley

INSTRUCTIONS

• Over medium-high heat, begin cooking bacon in cast iron skillet.

• Once bacon is crispy, but still bendable, remove from skillet and set on paper towels. Do not remove bacon grease from skillet.

• Toss in chopped shallots and cook until browned.

• Toss in chopped potatoes and stir until potatoes and shallots are mixed evenly.

• Pour clarified duck fat over potato and shallot mixture, and mix until evenly coated.

• Cook potatoes in fat until soft (about 10 minutes).

• Once potatoes are soft, reduce heat to medium and add bacon (crumbled or chopped), salt, and pepper into skillet and mix evenly.

• Create a "pocket" in center of the skillet, and drop eggs into empty space to cook through, but yolks are still runny (about 2-3 minutes).

• Garnish with chopped parsley and serve in cast iron skillet.