Duck and Peach Breakfast Hash

Ingredients

• 250 grams duck breast
• 1 piece ripe peach
• 200 grams potato
• 1 piece red bell pepper
• 0.5 piece yellow onion
• 1 piece garlic clove
• 2 tablespoons olive oil
• to taste salt
• to taste black pepper
• 1 teaspoon fresh thyme
• 2 pieces egg

Cooking instructions

1. Prepare Ingredients — Peel and dice the potatoes into small cubes. Slice the duck breast into bite-sized pieces. Pit and dice the peach. Chop the red bell pepper, onion, and mince the garlic.
2. Cook Potatoes — Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced potatoes, season with salt and pepper, and cook until golden and crisp on the outside, about 10-12 minutes, stirring occasionally.
3. Sauté Vegetables and Duck — In another pan, heat remaining olive oil. Add onion, red bell pepper, and garlic; sauté until softened. Add duck breast pieces and cook until browned and cooked through, about 5 minutes.
4. Combine and Add Peaches — Add the cooked potatoes to the duck and vegetable pan. Stir in diced peaches and fresh thyme. Cook together for 2-3 minutes to blend flavors. Adjust seasoning with salt and pepper.
5. Fry Eggs — In a separate skillet, fry eggs sunny side up or as desired.
6. Serve — Divide the duck and peach hash between plates and top each serving with a fried egg. Serve immediately.