Ingredients
- 1/2 cup duck fat
- 1 onion, finely diced
- Kosher salt
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch dice
- 1/2 bunch chopped chives
Directions
Add the duck fat to a large, straight-sided pan over medium heat. Add the onions, season with salt, to taste, and saute until the onions are soft, translucent and are very aromatic, about 8 to 10 minutes.
Add the potatoes and toss to coat with the duck fat and combine with the onions. Season with salt, to taste. Shake to spread the potatoes into an even layer and press down gently with a spatula to the bottom of the pan. Let the potatoes brown on the bottom, shaking frequently to prevent sticking. Toss the potatoes several more times, press them down again to allow for maximum browning. Don t worry if the potatoes lose their perfect square shape, that s how they roll. When the potatoes are cooked through, about 12 to 15 minutes, taste for seasoning and adjust, if needed (they will). Remove them from the pan to a serving bowl and sprinkle with chopped chives.
That s a yummy potato!
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By bebosbetty_7600696
Florida
on February 22, 2012
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These were so tasty and easy. Although I didn't have any duck fat, I used a mix of canola oil and bacon fat. How can you go wrong with Bacon. potatoes and onions??? I always keep leftover bacon fat in my fridge. I had some wonderful applesmoked fat...Delicious....
By skrize
on March 19, 2011
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Love Love Love this recipe. We had to purchase the duck fat via amazon at a reasonable price after looking and not finding it anywhere else. If you cannot find the duck fat you can substitute extra virgin olive oil for it which we did first (still tasted great. Although both my husband and I agree that we would use less fat/oil than specified next time. Also we used small red potatoes, skin on, cut into 1/4's. You're the best Anne and love that you keep beating Robert Irvine in all your competitions together...You Go Girl!!!
By foodrevue
Binghamton, NY
on February 24, 2011
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First, there is no substitute for the flavor of duck fat. (and yes, you will hear choirs sing when you taste potatoes cooked in duck fat Second, other than buying it on line (just search 'duck fat' and you will get a few sources you can usually order it through a local butcher. This might be the actual fat that you have to render to get the cooking version. Considering the cost of it already rendered, you might want to use part duck fat and part canola oil for your potatoes. You will still get the flavor and not spend $5 on hash browns.
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