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Beltaine Bacon and Onion Hash

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Wanting to make use of the leavings from my Crispy Sweet Beltaine Roast Duck, we added a bit of water to the roaster and preheated the oven to 400 F. In the pan was duck fat, some of the remaining gravy, and some of the charred bits of onion. About five to seven minutes in the oven had it sizzling and we could scrape up anything with a metal spatula, then pour it all into a large, square, ridge-bottomed skillet. To this we added about 8 slices of thick cut hardwood smoked bacon and three chopped green onions and got the heat going on 5.5 (medium high). Once the bacon begin to brown nicely, turning it occasionally with tongs, we added 2 heaping teaspoons of minced garlic, 5 cups of frozen Southern-style cut hash browns (ingredients: potatoes), 1 tsp of hickory smoked salt, and 1/2 tsp paprika. Stirring occasionally, it was cooked up for 15 minutes and served up delicious.
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TheEthernet's avatar
Great this recipe looks good have to try it :).