Name: Duck, pea and cabbage hash
Yield: 1
Ingredients: 3 soup spoons olive oil; 2 onions peeled and chopped small; 6 rashers of streaky smoked bacon, cut into small strips; 250 g cooked peeled potato chopped into thirds; 200-300 g cooked duck coarsely chopped; a small Savoy cabbage chopped and cooked until tender; 200 g (approximately) cooked peas; 6 organic eggs; 2 soup spoons chopped parsley

Duck, pea and cabbage hash

0 Likes

Elevate your leftovers with a classic Duck and Pea Hash. Customize to your taste with eggs, bacon, or extra veggies. Perfect for using up roast duck or other meats. A hearty comfort dish that always leaves everyone satisfied. Great for feeding a crowd!

Ingredients:

3 soup spoons olive oil
2 onions peeled and chopped small
6 rashers of streaky smoked bacon, cut into small strips
250 g cooked peeled potato chopped into thirds
200-300 g cooked duck coarsely chopped
a small Savoy cabbage chopped and cooked until tender
200 g (approximately) cooked peas
6 organic eggs
2 soup spoons chopped parsley

Instructions:

- Purchase duck legs. Preheat oven to 180°C. Lightly oil an ovenproof pan. Season duck skin with sea salt and place skin side down in the pan. Bake at 150°C for 45 minutes or until tender. Rest before serving. - Heat a large pan. Add enough oil to cover the base. Sauté onions and bacon until lightly browned. Add potato and cook briefly. Mix in duck, cabbage, and peas. Sauté until hash browns, about 10-12 minutes. Fry eggs separately. Serve hash with eggs on top and garnish with chopped parsley.

We use cookies

Similar Recipes

Duck egg frittata with peas & beans

Farfalle with carbonara and spring peas

Pan-fried duck breast with spring veg

Duck & apple cassoulet with a herby crust

Roast duck