Duck Fat Potato Hash

Instructions

1. Prepare the potatoes
   Place the diced potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Cook for about 5 minutes until potatoes are just tender but not falling apart. Drain well and let them dry for a few minutes in the colander.
2. Heat the duck fat
   In a large cast-iron skillet or heavy-bottomed pan, heat the duck fat over medium-high heat until shimmering.
3. Start the hash
   Add the parboiled potatoes to the hot duck fat in a single layer. Let them cook undisturbed for 5-6 minutes until the bottoms are golden brown and crispy. Resist the urge to stir too frequently.
4. Add aromatics
   Add the diced onion and bell pepper to the potatoes. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and begun to caramelize.
5. Add garlic and seasonings
   Add the minced garlic, thyme, rosemary, smoked paprika, cayenne (if using), salt, and black pepper. Stir to combine and cook for another 2 minutes until fragrant.
6. Crisp the hash
   Spread the hash into an even layer and press down lightly with a spatula. Cook for another 3-4 minutes to develop more crispiness. Then stir once or twice to ensure even browning.
7. Finish and serve
   Once the potatoes are crispy on the outside and tender inside, remove from heat. Taste and adjust seasoning if needed. Sprinkle with fresh parsley and serve immediately.