☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

Breakfast Bibimbap

Leave a Review

Share this

Print Recipe
Watch
×

Dish

Breakfast/BrunchMain Dish

Ingredients

+

Hoisin Duck

  • 2 teaspoons dark sesame oil
  • 2 (8-ounce) packages boneless duck breast halves, thawed and skinned
  • 1/3 cup hoisin sauce
  • 1/2 teaspoon grated orange rind
  • 2 tablespoons orange juice
  • 2 teaspoons Sriracha
+

Hash

  • 8 oz. Frozen French fries
+

Nappa Kraut

  • Weight of cabbage in grams + salt TT
+

Scallion Egg

  • Preferably use a duck egg since we are serving pulled duck legs in the hash.

Preparation

Hoisin Duck

  1. Combine ingredients and marinate duck overnight or in a vacuum bag to speed up. Remove from marinade and smoke on low 200 degrees for 2 hours.

Nappa Kraut

  1. Combine together in small cambro or quart container then place plastic wrap over the top pressing down onto the cabbage equal amount of water as the total weight of the cabbage. Place a quart of water on top of the plastic wrap and allow to lacto ferment for 1 week. Drain excess liquid and use.
  2. The cabbage will pickle itself from the sugar in it that is drawn out by the salt.

Hash

  1. Chop up the frozen French fries.
  2. Use the rendered duck fat from the roast to crisp up the potato hash.

Scallion Egg

  1. Scramble the egg season with salt and fresh scallions.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Chef Joshua Ingraham

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Breakfast/Brunch Recipes You'll Enjoy

Red, White and Brie Potato Pizza Okonomiyaki Flapjacks Southern Style Potato Spiked Spoon Bread