3 tbsp duck fat
1 shallot, diced
150g pork belly, cut into 1 cm dice
150g roast beef, cut into 1 cm dice
150g corned silverside, cut into 1 cm dice
1 pork sausage (cooked), cut into 1 cm dice
2 Kipfler potatoes, sliced into rounds
6 button mushrooms, sliced
2 cloves garlic, finely chopped
¼ cup peas
3 spring onion
Salt & pepper
4-6 eggs (depending on how many serves)
Heat a frypan over medium heat. Add 2 tablespoons of duck fat, pork belly, pork sausage, Kipfler potatoes and the diced shallot. Fry for a few minutes or until everything has begun to caramelise.
Add garlic, mushrooms, roast beef and corned silver sized with a pinch of salt and pepper.
Add remaining duck fat to a small frypan over medium-low heat. Add the eggs and gently fry for 2 minutes or until the whites are set (or to your liking). Season with a little salt and pepper.
Add spring onions and peas to the meat, toss through to warm for a minute or so. Pour onto a large serving platter, and top with the cooked eggs.