Duck Confit Hash, Poached Eggs, & Rosemary Parmesan Bread Crumbs

2 cups Sweet Potatoes, ¼” dice
2 cups Yukon Gold Potatoes, ¼” dice
1 cup fennel bulb, small dice
1 cup Red Onion, small dice
4 cloves Garlic, minced to a paste
1 Tsp fresh Thyme
4 TBSP Butter
Pinch Crushed Red Pepper Flake
2 Cups Duck Confit, shredded
Rosemary Parmesan Bread Crumbs
2 eggs, poached to desired doneness

Cook the potatoes separately in lightly salted, boiling water until just tender. Strain and cool on a baking sheet. Saute the onion and fennel in butter until just soft. Add the par cooked potatoes and cook until desired crispness. Redu8ce heat to medium and add the garlic, red pepper, and thyme, and sauté for 2 minutes. Add the duck and warm through. Place hash into a bowl, top with the two poached eggs, and sprinkle with the bread crumbs. Place under a medium broiler until golden brown.

Rosemary Parmesan Bread Crumbs

1-2 pieces fresh bread, preferably sourdough
1 Tsp fresh Rosemary, chopped very finely
1 Tsp fresh Thyme, chopped very finely
2 oz Parmesan cheese, finely grated
2 oz melted butter
Pinch of Salt

In a food processor, place the bread, rosemary, thyme, and salt. Process until bread breaks up to desired consistency. Slowly drizzle in the butter. Add the parmesan and pulse briefly.