Barham Family Farm Brunch Hash

January 12, 2022 • 0 comments

Put an egg on it! This recipe was inspired by the rendered duck fat, a precious ingredient for chefs and especially delicious on all manner of potatoes. Add pasture-raised eggs with deep yellow yolks, duck or chicken. If you're a hothead, add a splash of Fair Share Farms fermented hot sauce!

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

Directions

1 pound Yukon Gold potatoes, washed and quartered

Rendered fat from 1 whole roasted Barham Family Farm duck

1 red pepper, diced

1 bunch kale, stemmed and roughly chopped

Leftover Barham Family Farm duck meat, chopped, if available

Barham Family Farm Duck or Chicken Eggs

Salt and pepper, to taste

Fair Share Farm Ferments Hot Sauce

Preheat oven to 425 degrees.

In a mixing bowl, coat potatoes with the duck fat. Put potatoes on a baking sheet and roast for 20 minutes, or until tender when pierced with a fork.

In a skillet over medium heat, add red pepper slices with a pat of butter and cook stirring occasionally until the red pepper softens, about 3 to 4 minutes.

Add the potatoes and kale and continue to cook until the kale wilts.

Add leftover duck meat.

Top with chicken or duck eggs cooked over easy or any style you prefer. Season with salt and pepper. Serve immediately.

Top with hot sauce, if desired.

by Jill Wendholt Silva