Corned Venison Hash

A marveous breakfast treat.
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Corned Venison Hash1 Yum
Cuisine American
Cuisine American
  1. Bring well salted water to a rolling boil. Just before adding diced 'taters add 1 tbsp vinegar per quart of water. Add 'taters and parboil for 3 minutes. Drain and set aside.
  2. Brown chopped corned venison in a large skillet over high heat in a little fat and set aside.
  3. Turn heat down to medium-high and add butter.
  4. Add a big pinch of salt to the potatoes and add to skillet, cooking uncovered until nicely browned. Can take up to 20 minutes. Leave a couple of minutes undisturbed between each mix/toss. Break up any larger clumps. Add a good bit of fresh ground black pepper near end. Remove from pan and set aside.
  5. Turn heat down to medium. Add a big pinch of salt to onion — then toss in pan. After a couple of minutes add garlic and peppers and cook 3 – 4 more minutes with a few mix/tosses.
  6. Return venison and potatoes to skillet mix. Heat to serving temperature.
  7. Mix in cream and heat about another minute.
  8. Serve on the side along with eggs and other normal breakfast fare,
  9. Optionally spread the hash out evenly in the pan, make some depressions, and crack an egg into each, adding salt & pepper to taste on each. Adjust heat to medium/low, cover, let cook 2 minutes then check once a minute or so until the eggs are done - then separate and transfer to plates with a spatula. Looks cool but honestly, it's easier and perfectly fine to just serve the eggs on the side.
Recipe Notes

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