add to shopping list Ingredients

2 duck eggs
1 russet potato
5 sage leaves

Preparation

The hash browns...

* Rinse your shredded potato in cold water and drain very well - I use a potato ricer to press out the most moisture possible (this step helps you get crispy, perfect hash browns) and pat dry
* Heat some duck fat (or chicken fat or butter/oil) in a non-stick skillet on medium high heat
* Add your shredded potato and shape to round pancake size
* Fry on one side until golden, then remove from pan to plate and add a little more fat - make sure to keep the temp high, but not so high that fat is at smoking point
* Invert your hash browns back into the pan to cook the raw side until golden
* Remove to plate and add sea salt and cracked pepper

The eggs...

* Melt a generous amout of duck fat or butter to the pan on medium high
* When it begins to bubble, add eggs (you may want to crack into a separate bowl as the membranes on duck eggs tend to be thicker and require a little care)
* Lower heat to medium and cook until the white is nearly done and there is just a little golden crispness to the edges
* Remove from heat and cover - one minute for runny yolk, 2-3 for medium, 5 mins for well done
* Add your egg to the top of the hash browns

The sage...

* Brown some fat or butter in your pan on high and add sage leaves
* Fry breifly on high until they start to crisp and turn golden then immediately pluck them out with tongs, one by one, and place on top of your eggs and hash browns
* Season with a little salt and pepper

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Reviews

11/23/09

SpicieFoodie says:

Hi Mae, it's nice to see your recipes here too:) I love this fried egg on hash browns. Now I only need to find the duck egg to try it.

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