duck fat fried potato hash with rabbit confit

I have to admit that I’ve borrowed (i.e. stolen) Naomi’s hash. It’s pretty goddamn good, and in order to be that good don’t expect it to be less than 800 calories. That’s a wild guess, but these potatoes are fried in real duck fat, kids. When they’re crispy, I throw in onion, red pepper, and sweet plantain. When the onions are cooked done I toss it in a veal demi-glace and set it aside. When I have an order I crisp up the rabbit confit in hot duck fat, throw in the pre-cooked hash and get it crispy again, and then add some local cherry tomatoes and ripped basil before plating. Topped with a poached egg and hollandaise, you can’t go wrong. This may be one of the best things I’ve ever eaten.

PS. I tend to exaggerate when I say, “This is the best thing I’ve even in my entire life,” but sometimes it’s true. But I also tend to that about music. “This is my favorite band in the world,” or, “This is the best song ever written.”

Sometimes a little hyberbole is necessary to get your point across.

PSS The rabbit I get is locally sourced, but I also love doing the duck leg confit. It’s classic and just as great.

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