30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Potato Skin Hash
An indulgent hash featuring crispy potato skins, rich duck confit, caramelized shallots, and a vibrant cherry gastrique.
Total Time
75
Yield
4
Calories
550 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Oven, Baking Sheet, Large Skillet, Small Saucepan •
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Instructions
Preheat oven to 400°F (200°C). Scrub potatoes and pierce several times with a fork. Bake for 30-40 minutes, or until tender.
Let potatoes cool slightly, then cut in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato attached to the skin. Reserve the potato flesh for another use.
In a small saucepan, combine Cherry Preserves and Red Wine Vinegar. Bring to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. Set aside.
In a large skillet, melt Duck Fat over medium heat. Add Shallots and cook until caramelized, about 10-15 minutes.
Add Potato Skins to the skillet and cook for 5-7 minutes, flipping occasionally, until crispy.
Add shredded Duck Confit and Thyme to the skillet and cook for another 2-3 minutes, until heated through.
Season with Salt and Black Pepper. Drizzle with Cherry Gastrique before serving.
