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Ingredients
- 1 medium red beet
- 4 medium red potatoes
- 3 Tbsp duck fat or oil
- Kosher salt and black pepper
- 2 Tbsp minced garlic
- 1 Vadalia or other sweet onion, diced
- 1 Tbsp chopped chives
- 1 duck or chicken egg (optional)
Details
Servings 4
Preparation
Step 1
Prehead the oven to 400F.
Using a paring knife, peel the beet under cold water, cut into medium dice (to yield 1 cup), and palce in a cold-water bath as you go; this will help your clothes from getting stained. Peel and dice the potatoes (to yield 3 cups) and put them in a second cold-water bath after cutting them; this will keep them from oxidizing and turning brown. Drain the diced beet, and coat with 1 tablespoon duck fat. Spread the beet pieces out on a baking sheer and season with salt and pepper. Roast for 8 minutes, or until they are slightly tender. Drain the potoates and put them in a pot of boiling water. When the water returns to a boil, drain the potatoes and plunge them into an ice-water bath to stop the cooking. Drain, rinse, and spin them in a salad spinner. Heat a cast-iron pan over medium heat for 3 minutes. Add the remaining duck fat and toss in the garlic. Cook the garlic for about 45 seconds, just to flavor the oil. Add the onion and cook for another 45 seconds. Add the potatoes and beets and cook until crisp with a minimal acmount of stirring. Be sure to not overcrowd the pan or you'll never get the crispiness you're after - work in batches if you must. Season with salt and pepper, add the chives, and stir to distribute. If you're really adventurous, crack a duck egg atop the hast and cover with a lid. Cook until the egg is at your favorite degree of doneness.
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