Potatoes, thinly sliced. Onions, chopped. Confit of pheasant is what I’m using, but you can use your duck/chicken/goose confit. Or buy confit from @dartagnanfoods ... brown the potatoes and onions in some of the confit fat. Toss the confit on top and you have a perfect winter lunch. You can make this with any leftover meat or poultry too, but the confit is sublime. #oldschool #buttasty #hash