Crispy eggs, bacon and hash browns

Pre-heat the oven to 250F.

Place the shredded potato in a clean tea towel.  Ring until all of the moisture has come out of the potato.

Place the potato in a clean bowl.  Add the egg, salt and pepper and stir to combine.

Heat the duck fat in a large skillet until it reaches 375F.  

You can make 4 large hash browns or 8 smaller hash browns.  Be careful not to crowd the pan.  Cook for 5 minutes or until golden brown on one side, then flip and cook for another 5 minutes or until both sides are golden and the potato is cooked. 

Add more duck fat if the pan gets too dry.

Once cooked, remove from the pan and drain on absorbent paper. Place on a heatproof plate in the oven to keep warm.

In the same pan that you cooked the hash browns, you want to cook your eggs and bacon.  By cooking the bacon first, you will flavour the oil so the eggs are extra delicious.

Cook the bacon in your skillet until done to the crispiness you like.  Cover a heatproof plate with absorbent paper. Remove the bacon from the pan and put on the plate, then add to the oven to keep warm.

Next, cook your eggs.  Depending on the size of your skillet, you may need to do these in a couple of batches.  Ensure your oil is nice and hot, then crack your eggs into the skillet.  You want the whites to get quite crispy while keeping the yolk runny.  If you prefer a harder yolk, you could flip them over to ensure the yolk is cooked through.  

Remove the eggs from the pan, ensuring you drain off any excess oil.