Corned Venison Hash with Dried Potatoes

Corned Venison Hash
There's always leftover corned beef. And breakfast is the most important meal of the day..
There’s always leftover corned beef. And breakfast is the most important meal of the day..

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.

Ingredients:

  • 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

Process:

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.

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