Duck hash with sweet potatoes

It seems this blogging malarkey is harder than I thought! One not only has to cook food – which I do most nights – but also to take pictures of it, and make sure you have a written recipe. I’ve now lost track of the times that I’ve thought of writing up dinner only to realise that either, I failed to take any photos or, that the recipe is entirely in my head and ‘add just the right amount of ingredient X’ isn’t truly useful. 

There is also the question of finding the time to write as well of course. Since I last posted we’ve:

• Finished the Whole 30 (feel great, but scales and, more gallingly, body composition barely shifted)
• Done the Standard Chartered 10km (time not horrendous, but the race but would have benefited from a staggered start, and can I suggest that if you’re going to be walking five metres over the start line you might want to consider registering for the fun run instead)
• Done Wadi Bih (fabulous, the race much less stressful than co-ordinating three teams and accommodation for five teams)



Wadi Bih - at the top

• Got a year older (less said the better, but did have a lovely birthday dinner at Rhodes W1 at Grosvenor House)

I have also been specifically wanting to post about the below recipe which is one of my favourite paleo dinners since our previous Whole 30 in July last year but haven’t been able to make it as explained below. 

We discovered this dish when I put corned beef hash into a meal plan one week, intending to substitute the white for sweet potatoes; corned beef hash with HP reduction being a favourite dish at Mr. Tom’s Chophouse in Manchester. However when we bought the corned beef – surprise- added sugar (why, why, why, why?). American house mate suggested duck hash instead which I initially resisted as I think of duck either as a pan-seared breast on in pancakes with hoi sin sauce, once I finally looked up the recipe and saw that most suggested making it with duck confit I was sold and haven’t looked back since.

For the last month though I’ve not been able to get duck confit anywhere, one of those mysterious Dubai absences which drive one bonkers (I know, I know : #firstworldproblems #icantfindduckconfit) making tonight’s meal particularly longed for. :-)

Ingredients

• Two large sweet potatoes
• Coconut oil
• One medium onion
• Leaves of a couple of sprigs of thyme
• Two confit duck legs
• A splash of sherry (omit for Whole 30 compliance)
• Eggs – one per person*
• Ketchup to serve

* Serves four, but I often make it for two or three and have the leftovers with Alika’s microwave poached eggs

Instructions

1. Preheat the oven
2. Dice the sweet potatoes – I leave the skin on because I’m lazy and like the taste
3. Roast the diced sweet potatoes in coconut oil for 40/60 minutes
4. Whilst the sweet potatoes are roasting shred the duck meat (reserve the fat for roast potatoes!) and
5. Roughtly dice the onion* (you'll see in the pictures that I've sliced it, but I think diced would be better)
6. Use some of the duck fat, or ghee if you didn’t get much of it off the duck to fry up the sliced onions with the thyme leaves until they start to brown
7. Once the sweet potatoes are roasted stir the potatoes, duck meat and fried onions together in a large sauté pan and add a splash of sherry
8. Stir for a couple of minutes until most of the liquid has gone, then press the mixture down
9. Break your eggs onto the top of the mixture
10. Cover and cook on low heat for five-ten minutes until the eggs are cooked.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    

*If you are planning on going for a run whilst the potatoes are roasting and this necessitates putting in your contact lenses, don't do this bit yet :-(