Fried Duck Egg with Root Vegetable Hash

by Cindi Sutter, Founder & Editor Spirited Table® - content by Bare Bones. Weekly-ish essays on food, family and what nourishes us from Beth Dooley and Kip Dooley.

Photo by Mette Nielsen

Serves 2 and is easily expanded (or reduced by half for one)

Ingredients

4 ounces pancetta or slab bacon, diced (optional)

1 large onion, chopped

1 medium Yukon Gold potato, scrubbed, cut into ½-inch dice

2 medium beets, mix of red and gold, peeled and cut into ½-inch dice

Salt and freshly ground black pepper, to taste

Pinch red pepper flakes

1 tablespoon unsalted butter

2 duck eggs

Coarse salt

Instructions

In a deep, heavy skillet set over medium heat, fry the pancetta, turning often, until the fat has rendered and the meat is crisp, about 3 to 5 minutes. Remove to a plate and leave the fat in the pan.

Add the onions and cook until transparent, about 3 minutes. Stir in the diced vegetables, sprinkle with the salt and pepper and pinch of red pepper flakes. Shake the pan to distribute the vegetables evenly. Cover the pan and reduce the heat, cook until the vegetables have become tender, about 5 to 10 minutes. Remove the cover, stir the vegetables and continue cooking until they’ve become slightly browned on all sides. Take off the heat and cover to keep warm.

In a separate skillet, melt the butter over medium-low heat. Crack the eggs into the skillet, cover the pan for about 2 minutes, then remove the lid and continue cooking until the yolk is set and the whites are no longer runny, about 7 to 13 minutes.

Scoop the vegetables onto individual plates or a serving platter and top with the fried eggs. Sprinkle with a little coarse salt.

Bare Bones features weekly-ish essays on food, family and what nourishes us from Beth Dooley and Kip Dooley.