Corned Venison Hash1
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Corned Venison Hash1
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| Servings |
| 4 |
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Ingredients
- 3tbsp butter
- 1lb potatoes — 1/4″ dice (1 lb ≈ 3 cups).
- 1/2lb onion — finely diced ( 1/2 lb ≈ 2 cups)
- 3 garlic cloves — minced
- 1/2cup mild peppers — e.g. Anaheim or Poblano, or Bell if you prefer. Finely diced.
- 1lb corned venison — chopped (maybe pulsed in a food processor too?)
- to taste Salt & Pepper
- 2oz heavy cream
- 1 fresh jalapeno pepper — Optional, only for an audience that enjoys spicy breakfast fare. Finely diced.
Instructions
- 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.
- Brown chopped corned venison in a large skillet over high heat in a little fat and set aside.
- Turn heat down to medium-high and add butter.
- 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.
- 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.
- Return venison and potatoes to skillet mix. Heat to serving temperature.
- Mix in cream and heat about another minute.
- Serve on the side along with eggs and other normal breakfast fare,
- 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