Duck hash with fried eggs and pickles

Duck hash with fried eggs and pickles

Preparation time

Cooking time
10 to 30 mins

Serves 2–4

By Olia Hercules
From Saturday Kitchen


For the cabbage and beetroot pickle

  • 3 tbsp sea salt
  • 50g/1¾oz golden caster sugar
  • 100ml/3½fl oz raw cider vinegar
  • 1 small pointed cabbage
  • 4 fat garlic cloves, thinly sliced
  • 200g/7oz beetroot, peeled, thinly sliced

For the duck hash

  • 150g/5½oz leftover roast potatoes, cut into 1cm/½in pieces
  • 150g/5½oz leftover roast duck (or alternatively use other meat), pulled into strands
  • 2 tbsp goose fat or oil
  • 150g/5½oz leftover cooked Savoy cabbage
  • pinch sea salt

To serve

  • oil, for frying eggs
  • 2–4 free-range eggs
  • pinch chilli flakes
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