Duck and roast potato hash with poached duck egg recipe

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

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

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.

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

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.

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

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.