Duck Fat Roasted Potato, Pickled Fennel, and Maple Bacon Breakfast Hash


This is one of the best breakfasts I have ever eaten. Ever! You will definitely want to prepare this for friends and family because you’ll score some major points with this one. I can’t wait to eat it again. 

Don’t let the long ingredient list scare you away. Yes, this dish does require a little bit of prep work, but it is so worth it and you will feel so accomplished when it’s all finished. I recommend making this for breakfast on a Sunday morning with a mimosa or bloody mary in hand, music on in the background, and getting pumped up for NFL football. That’s how we did it!

The depth and variety of flavors in this dish makes it so much more fun to eat. The duck fat roasted potatoes mixed with the tartness of the pickled fennel, sweetness of the bacon, tanginess of the goat cheese, and creamy Hollandaise sauce gives this dish such a unique flavor profile.

For this recipe you will need:

2 small russet potatoes, peeled and small dice

2 small sweet potatoes, peeled and small dice

2 Tbsp duck fat

6 slices thick cut maple bacon, cut into 1/2″ slices

1 small red onion, small dice

1/2 small green bell pepper, small dice

1/2 small red bell pepper, small dice

1/2 small yellow bell pepper, small dice

1 jalapeño pepper, minced

Goat cheese crumbles

4 eggs, poached

Fennel fronds, for garnish

Salt and Pepper to taste

For the pickled fennel:

1 small fennel bulb, cored, sliced into thin 1/4″ slices

1 1/2 cups champagne vinegar

1/2 cup granulated sugar

2 Tbsp kosher salt

1 tsp black peppercorns

1 tsp coriander seeds

1 whole star anise pod

For the Hollandaise sauce:

3 egg yolks

1/2 pound (2 sticks) unsalted butter, melted

1 lemon, juiced

3 dashes hot sauce

1/8th tsp cayenne pepper

Pinch salt

Begin by preheating your oven to 425 degrees F.  Spread out an even layer of the russet potatoes on one sheet pan and an even layer of sweet potatoes on another sheet pan. Toss the russet potatoes and sweet potatoes in 1 Tbsp. each of the duck fat and a sprinkle of salt and freshly cracked black pepper. *The duck fat will add so much more flavor and deliciousness to the potatoes as they roast.* Roast until lightly browned and crispy, about 25-30 minutes, making sure to occasionally toss every 10 minutes or so.

For the pickled fennel, combine the vinegar, sugar, salt, peppercorns, coriander seeds, and star anise pod in a sauce pot. Bring the mixture to a simmer and cook until the sugar has dissolved, about 10-15 minutes. Pour the liquid into a metal bowl over the sliced fennel. Allow the fennel to soak in the pickling liquid for at least 2 hours, until the fennel is tender. *Pickled fennel can be prepared 2 weeks ahead. Keep chilled.*

Heat 1 Tbsp. olive oil in a large skillet. Add the 1/2″ bacon pieces and brown over medium low heat. You want all of the fat to slowly render from the bacon. Once the bacon is to your desired level of crispiness, remove with a slotted spoon and transfer to a paper towel-lined plate. Set aside.

In a separate, large skillet, heat 1 Tbsp. olive oil over medium high heat and add all of the veggies. Sprinkle with a pinch of salt and pepper and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the roasted potatoes and bacon pieces to the vegetable mix and combine well. Allow all of the ingredients and their flavors to marry. Turn the heat down to low.

For the hollandaise sauce, using a double boiler (or metal bowl over a sauce pan with simmering water), whisk the egg yolks over the heat until they become light in color and frothy. Then, slowly add the melted better, whisking the entire time. Whisk the egg yolks and butter on and off of the heat. *Be sure the butter does not break- this occurs from too much heat.*

Add the lemon juice, hot sauce, cayenne, and pinch of salt to the hollandaise.

Lastly, poach your eggs in a pot of simmering water with 1 Tbsp white vinegar. *The vinegar helps keep the egg together in the water.* Poaching only takes about 3 minutes for a perfectly cooked egg with a runny yolk. *For more poaching tips and tricks, click here.*


There you have it! A slight bit of work but so worth it in the end. Bon Appetit!

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