Duck Confit Hash

I got the inspiration for this recipe from this blog post, though I changed some details (and made Laurel's with sausage instead of duck):

http://eatlikeagirl.com/2013/12/08/duck-confit-hash-for-sunday-breakfast-recipe/

Ingredients:

Duck Leg Confit (I bought mine from McCall's Meat and Fish already prepared) or breakfast sausage
Duck Fat (The duck leg I bought was great, but did not include enough fat for the potatoes)
Potatoes, cubed for hash
Red Onion, sliced in half moons
eggs
white wine vinegar
salt
pepper
parsley

Begin by boiling the potatoes until tender and then drain.  While they are boiling fry the onions on a medium low heat in duck fat (about 2 tablespoons) until they brown and carmelize. Be careful not to get too hot or they will blacken not brown.

Heat the duck leg in about a 350 degree oven until warm.  The confit doesn't really need to cook so just make sure its warm and the skin is crisp then remove from the oven.  Alternatively, if you are using sausage, heat a tablespoon or so of the duck fat and remove the sausage from its casing and break up in the pan.  Allow it to brown...

Bring a saucepan of water to a boil, add salt and a few tablespoons of white wine vinegar.

In another pan, add 2 tablespoons of duck fat and brown the drained potatoes until they start to crisp.  Then add the onions and, if using, sausage.  If using duck confit, break up the leg meat and skin with a fork and add.

Drop 2 eggs in the boiling water and poach for about 2 and a half minutes.  Serve hash on a plate and top with poached egg and chopped parsley. Salt and pepper to taste and serve...