Smoked Duck and Asparagus Hash

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Smoked Duck and Asparagus Hash

I use smoked duck in this recipe, but you can use any cooked meat in hash. It is a great way to use up leftovers.

Ingredients:

2 russet potatoes
1 teaspoon salt
4 slices bacon, diced
½ teaspoon garlic, minced
3 tablespoons diced onions
2 tablespoons orange bell pepper, diced
Kosher salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill
6 asparagus spears, blanched for 3 minutes in salted water, cut into 1 inch pieces
6 ounces smoked duck breast, diced
1 scallion, sliced

Preparation:

Scrub the potatoes and dice them into ¼ inch cubes. Put the potatoes and salt in a pot and cover with water. Cook until just done, about 6 minutes. Remove from the stove and drain, flush with cool water to stop the cooking process.

While the potatoes are cooking, brown the bacon bits until crispy and browned in a large skillet. Remove bits from the fat and drain on lint free paper towels. Set aside.

Add the potatoes to the pan and brown on one side in the bacon fat. Toss the potatoes in the pan and then move them to one side of the pan. Add the garlic, onions and peppers to the clear side of the pan and continue sautéing everything. After a couple of minutes, the vegetables will have begun to brown and you can toss the whole pan or stir with a spatula. Keep cooking until everything is nice and colorful.

NOTE: If the pan gets too dry and needs a little oil, add some peanut oil or a bit of butter to it, a teaspoon or so at a time.

Taste for salt and Naughty Nelly's Deadly Twelve Pepper Blend and add to your liking. Add the duck breast and asparagus and stir for a minute or so to warm them through. Serve at once. I like mine topped with an egg over easy.

These refrigerate well and can be warmed for another meal in the microwave or warmed in a non-stick sauté pan.

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