I know what you’re thinking: Is he REALLY going to tell us how to fry some potatoes and meat? Umm, well yes. Yes I am!
As you may know, there are two ways I’ll cook my corned venison: braising it (like here), or smoking it (like here). This recipe uses your leftovers (if you have any!) from the braised corned venison.
- 1 cup of dried hash potatoes
- 1 to 2 cups of chopped up corned venison
- 1 small onion, diced
- 1 to 2 tablespoons of vegetable oil
- 1 tablespoon of butter
Rehydrate the potatoes: place in a bowl and cover with boiling/near boiling water. Let them sit for about 30 minutes, and then drain. Or follow the directions on the box if different.
In a cast iron skillet, heat the oil over medium high heat. The pan is hot enough when you drop a potato in and it sizzles nicely. Sauté the onion till it turns translucent. Add the potatoes, and fry till they start browning up, flipping/stirring every minute or so. Add the corned venison and butter. Sear everything till it’s nice and crispy. Serve with eggs of course – toast optional.