Warm Potato Hash
Recipe: Warm Potato Hash
Summary: Courtesy of Robert Clark, Executive Chef of C, Nu, and Raincity Grill restaurants, Vancouver, B.C.
- 1 cup duck fat (you can substitute an equal amount of butter or vegetable oil)
- 1 Tablespoon clarified butter
- 1 small red onion, diced
- 4 large Yukon gold potatoes, peeled and diced
- 1 red pepper, trimmed, deseeded, and diced
- 1/3 cup chicken stock
- 1 Tablespoon grainy Dijon mustard
- ½ cup picked parsley leaves
- Salt and pepper to taste
- 2 teaspoons birch syrup
- Half of a fresh lemon
- Put the duck fat in a medium sauté pan over medium-high heat.
- Once the oil is hot, carefully add the diced potatoes and cook until soft but not mushy, about 10 minutes.
- Drain and set aside.
- Wipe the sauté pan with a paper towel and place back over medium heat.
- Add the clarified butter.
- Once melted, add the onions and sweat for 1-2 minutes, until slightly translucent and aromatic.
- Add the red peppers and the previously cooked diced potatoes and warm through, 2-3 minutes.
- Add the chicken stock and bring to a boil.
- Remove from the heat and toss in the mustard and parsley.
- Taste and adjust seasoning.
Number of servings (yield): 2
Rich with duck fat and drizzled with birch syrup, this hash is served with the sustainable and uncanny sardine.