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Savory Breakfast Hash with Duck and Vegetables
Savory Breakfast Hash with Duck and Vegetables

Savory Breakfast Hash with Duck and Vegetables
A hearty breakfast hash featuring duck and a variety of vegetables to fuel your day.
Savory Breakfast Hash with Duck and Vegetables
Ingredients:
1
Servings
  • 150
    g
     duck breast
  • 200
    g
     potato
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 2
    tbsp
     olive oil
  • 2
    item
     egg
  • 50
    g
     spinach
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Savory Breakfast Hash with Duck and Vegetables
Instructions:
  1. Dice the potato and boil until tender, about 10 minutes. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent.
  3. Add diced red bell pepper and cook for another 3 minutes.
  4. Add the duck breast, cut into small pieces, and cook until browned.
  5. Stir in the boiled potatoes and spinach, cooking until spinach is wilted.
  6. In a separate pan, fry the eggs to your liking.
  7. Season the hash with salt and black pepper.
  8. Serve the hash topped with fried eggs.
Nutrition Per Serving 700 g Per 100g
Energy 900 kcal 129 kcal
Protein 55 g 7.9 g
Fibre 8 g 1.1 g
Salt 2 g 0.3 g
Sugar 8 g 1.1 g
Carbohydrates 60 g 8.6 g
Fat 50 g 7.1 g
  • 150
    g
     duck breast
  • 200
    g
     potato
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 2
    tbsp
     olive oil
  • 2
    item
     egg
  • 50
    g
     spinach
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Dice the potato and boil until tender, about 10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent.

Add diced red bell pepper and cook for another 3 minutes.

Add the duck breast, cut into small pieces, and cook until browned.

Stir in the boiled potatoes and spinach, cooking until spinach is wilted.

In a separate pan, fry the eggs to your liking.

Season the hash with salt and black pepper.

Serve the hash topped with fried eggs.

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