My plan for the day is to go skating with my brand new skates. The arena is a little farther than I want to walk. And besides, the sidewalks are icy. The roads are icy, too, and no one on my street even left their homes until mid-afternoon.
Have you ever had a Sunday feeling kind of day? That is today. Skating can wait. Forrest Gump and I have a date.
Hash is best made with leftover potatoes. They hit the hot pan and brown bits form on the bottom and you scrape them up. The carmelized bits of potato, onion and carrot are rich. This is a recipe for those days you have no leftovers, only fresh.
Pheasant rillette is made from the confit leg and thigh. I used the same method as for my duck rillete. This is the link to my recipe for Duck Rillettes
2 potatoes, cubed
2 carrots, cubed
1/2 onion, coarsely chopped
smoked sea salt
Heat cast iron pan over medium heat. Add oil to cover bottom and saute onions until clear. Add potatoes and carrots. Stir to mix. Add 1/4 c. water and cover with lid. Steam to soften. Cook until tender. Cool.
When cooled, heat the pan again on medium high and add a couple of tablespoons of olive oil. Add seasonings. Stir up the crispy bits. Add 1/4 cup pheasant rillettes. Serve hot with a fried egg.