Susan likes to serve this hash with her  Watercress, Pecan & Blue Cheese Salad.

In another bowl, toss potatoes, onions, peppers and garlic with olive oil and chili powder. Spread them on a baking sheet and roast in preheated oven until tender, about 20 minutes. Scrape potatoes and vegetables into bowl with duckling. Add barbecue and Worcestershire sauces, basil, salt and pepper. Mix well, then add mashed potatoes and blend thoroughly. Taste and correct seasonings.

At this point, the hash may be refrigerated, tightly sealed, for 2 days.

Divide hash into 6 portions. Shape into cakes as you would a hamburger or using a ring mold. Let chill for one hour, or overnight.

Heat enough olive oil in a skillet to film the bottom. When almost smoking, add as many hash cakes as can fit, leaving 1" of space between each. Lower heat and sauté over medium heat until hash is crusty on the bottom. Flip the hash and cook the other side till browned and crusty. Repeat until all cakes are cooked. Serve with Watercress, Pecan and Blue Cheese Salad.