INGREDIENTS

INSTRUCTIONS

Toss together potatoes, duck, shallot, salt, pepper and thyme. Heat 1
tablespoon oil in large nonstick skillet over medium-high heat. When oil is
hot, loosely arrange half of potato-duck mixture over bottom of pan. Don't
press down potatoes; air between potatoes keeps center from becoming soggy.
Cook hash without turning until bottom of potatoes is dark golden brown,
about 5 minutes. Drizzle 1 teaspoon oil over uncooked side of potatoes.
Shake pan to loosen hash and flip over, or, if you're not so daring, turn
hash over with pancake turner. If hash falls apart, just push it back
together and gently pat down. Reduce heat to medium and cook 5 more
minutes, until potatoes are done and dark golden brown on bottom. Keep warm
in 200 degree oven. Heat additional 1 tablespoon oil in same skillet, add
remaining hash and fry as above, adding remaining 1 teaspoon oil before
turning hash as before. Stir together sour cream and horseradish. Divide
hash among 4 plates and serve each with dollop of sauce. Garnish with
chopped parsley. Yields 4 servings.
Each serving: 294 calories, 343 mg sodium, 49 mg cholesterol, 16 grams fat,
23 grams carbohydrates, 16 grams protein, 0.70 grams fiber
Recipe Source: Los Angeles Times - 12-27-1998
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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