Got some leftover duck? Then this delicious and heartwarming duck and roast potato hash will warm the cockles and keep every member of the family filled and happy. And even better it just takes 5 minutes to prepare


  • 200g Leftover duck meat shredded
  • 1 handful of roast potatoes mashed
  • 1 handful of greens, such as kale
  • 1tbsp Gluten-free plain flour
  • 6 Duck eggs
  • 1tbsp White wine vinegar


  • STEP 1

    Preheat the oven to 200°C/180°C Fan/Gas Mark 6.

  • STEP 2

    Put the duck meat, potatoes, green vegetables and flour in a bowl. Crack 2 of the eggs into the bowl and mix. Season.

  • STEP 3

    Heat a non-stick, ovenproof frying pan with a little oil. Add the mixture to the pan, forming a patty so that it fills the base, and fry for 5 minutes until one side is golden and crispy.

  • STEP 4

    Meanwhile, fill a medium saucepan with water and bring to the boil. Add the white wine vinegar to the saucepan.

  • STEP 5

    Place a plate on top of the frying pan and quickly turn the pan over. Once the hash has come off onto the plate, add a little more oil to the pan and slide the hash back into the pan. Fry the other side of the hash for 5 minutes.

  • STEP 6

    Place the frying pan in the oven for 15 minutes, until the hash is cooked all the way through.

  • STEP 7

    While the hash is cooking, crack 4 eggs into the pan of boiling water. After the whites have solidified (this should take approximately 2 minutes), remove with a slotted spoon and place on top of the hash. Season each egg and serve.

Recipe and image courtesy of Gressingham Duck