BJ’s Duck Fat Potatoes

Background: I’ve always been a big fan of “home fries”, with their sweet, cooked onions and paprika kick, it’s the kind of dish that goes with anything, usually for breakfast. When we break down a duck, everything gets used and waste nothing- so leftover skin is rendered down and the fat stored in a mason jar in the fridge. It’s the perfect background flavor for potatoes, and onions, combined with jalapenos and Old Bay, it’s perfect for dinner too.

Ingredients:

3 large Yukon Gold potatoes peeled and sliced 3/16-1/4 inch (or cubed)
1 large jalapeno cored and chopped
½ red pepper chopped
½ yellow onion chopped
3 tbsp duck fat
½ tsp Old Bay seasoning
2 sprigs rosemary
½ tsp salt
½ tsp pepper

Steps:

Place the potatoes in salted water in a large bowl for about 10 minutes, mixing around in the water, then drain and pat dry with a towel-we don’t want water going into the hot fat! For dinner items like duck or steak I slice them, for breakfast I use cubes, it’s a personal preference.
Add 3 tbsp duck fat into wide nonstick pan allow to melt, then add 2 sprigs of rosemary, allow that to cook as the fat reaches temperature of 350-375F. Pull the rosemary out and add the potatoes, then cook at medium until they start to brown and slightly soften, turning often.
Once the potatoes are browned move them to the outside of the pan and add the onions, red pepper, and jalapeno, some salt and pepper and allow to cook another 4-5 minutes, moving them around a couple times. Once the vegetables are translucent add the Old Bay and mix everything together. Recheck for salt, pepper, and Old Bay before serving.