I started this weekend, as I often do, with a little list of cooking projects that I hoped would end up being blog-worthy. One of those projects got baked, turned out well and will soon make an appearance on the blog. Another needs work. And, as often happens, I wound up making a couple of things, not even vaguely on my radar on Friday, that we loved. This Duck Prosciutto Hash that we cooked for Sunday brunch was one of those.
Back in January, I missed out on the first Charcutepalooza's Challenge, making duck prosciutto, because I joined the challenge a little too late in the month to make it happen. D'Artagnan is an online specialty foods company that has been offering discounts to the Charcutepalooza bloggers. So when I needed duck legs to make confit a few weeks ago, I had them add a couple of duck breasts to my order. I hung the ducks a week ago, and realized on Sunday morning that it was time for them to come down. Making hash for brunch seemed like the right thing to do.
Duck Prosciutto Hash
- 3 cups peeled and 1/2-inch diced Yukon Gold potatoes
- 1 prosciutto duck breast, cut into 1/2-inch dice
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 2 tablespoons minced chives (plus more for garnish)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1-2 tablespoons vegetable oil or butter
- 4-8 eggs
- Put the potatoes in a medium saucepan and cover with water. Bring the potatoes to a boil over medium-high heat, then turn down the heat, cover the potatoes and simmer for about 10-15 minutes until the potatoes are just barely soft.
- Meanwhile, heat a large skillet over medium heat. Add the prosciutto to the skillet and cook over medium heat to crisp, about 5 minutes. Remove the prosciutto from the skillet and set aside.
- Add the olive oil to the skillet. When the oil is hot, add the onions and cook for about 5 minutes over medium heat until they begin to brown
- Drain the potatoes, then add them to the skillet with the onions. Add the garlic, stir to combine well and cook for about 5 minutes.
- Return the prosciutto to the skillet and add the chives, salt and pepper. Stir to combine. Cover the skillet and cook for about 10-15 minutes, stirring occasionally, until the potatoes are crispy and browned.
- Heat the vegetable oil or butter in a medium skillet over medium-low heat. Fry the eggs (1-2 per serving) over low heat to desired doneness.
- Serve eggs over hash in a shallow bowl. Garnish with minced chives.
Yield: 4 servings
Total time: 40 minutes
The Duck Prosciutto Hash had a good comfort-food vibe without being so heavy that I wanted to go back to bed after brunch (not that I would ever do such a thing!). Crisping the prosciutto intensified its flavor, delicious when combined with the savory and more mellow onion and potato. One sunny-side-up egg was perfect for me, but each of my guys had two for a very satisfying meal.