Cooking with Beth Dooley: Fried Duck Egg with Red Flannel Hash Recipe

Hash and a fried egg // Photo by Matte Neilson

Hash and a fried egg // Photo by Mette Nielsen

Straightforward and simple, this hash and egg dish is a no-nonsense American classic, the kind of dish that I like to make for myself when eating alone on a frosty night, especially when that egg is duck.

Duck eggs are a real treat—ramped up versions of chicken eggs—bigger and richer tasting, with sunny gold yolks and clear, thick whites. In short, eggs 2.0. You can find fresh, local duck eggs at the farmers markets, natural food co-ops, Whole Foods Markets, and select grocery stores.

Fried Duck Egg with Red Flannel Hash

Serves 2 (easily doubled for 4 or reduced by half for 1)

This recipe calls for sweet potatoes, squash, and golden beets. Feel free to substitute carrots, parsnips, and other root vegetables. In this recipe, the raw vegetables are sauteed 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.


4 ounces pancetta or slab bacon, diced
1 large onion, chopped
1 medium Yukon Gold potato, scrubbed, cut into ½-inch dice
1 medium sweet 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, to taste
1 tablespoon unsalted butter
2 duck eggs
Coarse salt


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, leaving the fat in the pan. Add the onions and cook until transparent, about 3 minutes. Stir in the diced sauteed 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, and 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. Turn 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, and 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.

Find more recipes and articles from Beth Dooley here.