Recipe: Fried Duck Egg With Red Flannel Hash

Serves 2 (easily doubled, or reduced by half for 1).

Note: You can expand this dish to feed a crowd or make it for just one. This recipe calls for sweet potatoes, squash, and golden beets. Feel free to substitute carrots, parsnips and celeriac. In this recipe, the raw vegetables are sautéed in the pan into a hash. If you're using leftover cooked vegetables, just reduce the cooking time, cooking just until they become toasty browned. When frying duck eggs, I like to cover the pan for a few minutes to steam them briefly to yield a more tender white. From Beth Dooley.

• 4 oz. pancetta or slab bacon, diced

• 1 large onion, chopped

• 1 medium Yukon Gold potato, scrubbed, cut into 1/2-in. dice

• 1 medium sweet potato, scrubbed, cut into 1/2-in. dice

• 2 medium beets, mix of red and gold, peeled and cut into 1/2-in. dice

• Pinch red pepper flakes, to taste

• 1 tbsp. unsalted butter

• 2 duck eggs

• Coarse salt

Directions

Add the onions and cook until transparent, about 3 minutes. Stir in the diced vegetables, sprinkle with salt and pepper and a 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 eggs onto individual plates or a serving platter and top with the fried duck eggs. Sprinkle with a little coarse salt.

Nutrition information per serving:

Calories820

Sodium540 mg

Carbohydrates47 g

Saturated fat24 g

Total sugars13 g

Protein19 g

Dietary fiber8 g