Braised rabbit hash with bacon and arugula is a hearty and savory dish that is perfect for breakfast or brunch. The shredded rabbit is mixed with pan-fried diced sweet potatoes, crispy bacon bits, and sautéed arugula. The dish is then served with a poached or fried egg on top, and a drizzle of hot sauce or hollandaise sauce if desired. This dish is a great way to use leftover rabbit meat from a previous meal, and the addition of bacon and arugula adds a delicious depth of flavor to the dish.
To make this dish, you will need a heavy-bottomed cast iron skillet or Dutch oven to braise the rabbit meat and a separate skillet to pan-fry the diced potatoes and bacon. Once the rabbit meat is tender and shredded, it is added to the pan with the potatoes and bacon along with the sautéed arugula. The mixture is cooked until it is crispy and browned on the bottom, and then it is flipped over to brown the other side. A poached or fried egg is then added to the top of the hash to provide a creamy contrast to the crispy texture of the dish. This dish can be made with other meats such as chicken or turkey if rabbit is not available, and the addition of other herbs and spices such as thyme, rosemary, or paprika can also be used to enhance the flavors of the dish.
Braised Rabbit Hash with Bacon and Arugula
- 10" cast iron skillet
- 12" cast iron skillet
- 5 quart Dutch Oven
- 2 sweet potatoes medium, diced
- 7 tbsp olive oil divided
- 4 lb rabbit
- 1 white onion medium, diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cups chicken broth
- 2 ½ quarts chicken stock
- 1 tbsp garlic powder or 3 cloves garlic, diced
- 2 tbsp butter unsalted
- 1 cup bacon cooked, chopped
- 6 oz baby arugula
- 2 eggs fried
- Preheat oven to 400°F.
- In a 12" cast iron skillet add sweet potatoes with 2 Tbsp olive oil and salt and pepper to taste.
- Bake 25-30 minutes or until soft.
- Set aside in a medium bowl.
- Season rabbit with salt and pepper.
- In a large 5-6 quart Dutch oven add 1 Tbsp olive oil, half the onion, all diced carrots and celery and cook until translucent. Add chicken broth and simmer. Add chicken stock and bring to boil.
- Reduce oven to 350 degrees and add rabbit to Dutch oven and cover.
- Bake rabbit for 2 hours, once done, harvest all meat and shred.
- In a 10" cast iron skillet add the garlic and rest of the onions. Cook on medium heat until translucent. Set aside in a small bowl.
- Heat a 12" cast iron skillet with 4 Tbsp olive oil and add rabbit meat until browned. Add cooked sweet potatoees, onion garlic mix and bacon. Stir in baby arugula and top with fried eggs.
- Enjoy as the rabbit will taste much like chicken.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.