5.0 from 6 votes
Corned Venison Hash with Horseradish Cream Sauce
This hash is the perfect use for leftover corned venison. It's salty, savory, and filling. The horseradish cream sauce adds a little zing to this rich meal. Enjoy it any time of day!
Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 445 kcal
Course:
Main Course , Breakfast
Cuisine:
American
Ingredients
Hash:
- 3 cups shredded or cubed cooked corned venison (or corned beef)
- 5 cups gold potatoes, ½" diced, peel left on (about 1 ½ lb or 3 medium potatoes)
- 2 tablespoon olive oil
- salt and pepper, to taste
- 4-5 thyme sprigs
- 1 yellow onion, ¼" diced
- 4 tablespoon butter, divided
- 6 eggs (optional)
Horseradish Cream Sauce (optional):
- ½ cup creme fraiche (or sour cream)
- 2 tablespoon prepared horseradish
- 1 tablespoon whole grain mustard
- 1 tablespoon chives, finely chopped
- 1 teaspoon fresh lemon juice
- pinch salt
Instructions
Hash:
- Preheat oven to 425°F. Line a sheet pan with parchment paper. Place diced potatoes, olive oil, salt, pepper, and thyme sprigs on pan. Toss until potatoes are well-coated with oil and seasoning. Roast for 35-45 minutes or until tender on the inside and crisp on the outside, stirring occasionally.
- When potatoes have about 15-20 minutes of cooking time left, prepare the rest of the hash.
- Heat cast iron skillet over medium-high heat. Melt 1 tablespoon butter in pan. Add onions and cook for 6-7 minutes or until translucent and starting to brown. Remove from pan and set aside.
- Increase heat to high. Add in 2 tablespoon butter and melt. Add in corned venison. Spread meat out in a single layer so that it gets crispy on the bottom. Stir after 4-5 minutes. Cook an additional 2-3 minutes or until other side is crispy.Note: if corned venison was stored in braising liquid, drain it well before cooking or it won't get crispy.
- Remove thyme sprigs from potatoes and add in roasted potatoes and onions. Cook for 1-2 minutes or until all ingredients are heated through again.
- When hash is almost done cooking, prepare fried eggs.
- Melt 1 tablespoon butter in medium skillet over medium-low heat. Cook eggs until desired doneness.Sunny Side Up: 2-3 minutes, do not flipOver Easy: 3-4 minutes, flip, 1 additional minuteOver Medium: 3-4 minutes, flip, 2 additional minutesOver Hard: 3-4 minutes, flip, 3 additional minutes
Cup of Yum
Horseradish Cream Sauce (optional):
- Combine all ingredients in a small bowl. Refrigerate until ready to use. Sauce will be good for 3-4 days in the fridge.
Serving:
- Divide hash among bowls. Drizzle with horseradish cream sauce, if desired. Top each bowl with 1 fried egg. Serve with sourdough toast (optional) Enjoy!
Nutrition Information
Calories
445kcal
(22%)
Carbohydrates
26g
(9%)
Protein
33g
(66%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
244mg
(81%)
Sodium
976mg
(41%)
Potassium
590mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
529IU
(11%)
Vitamin C
27mg
(30%)
Calcium
93mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 445
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 33g | 66% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 244mg | 81% |
| Sodium | 976mg | 41% |
| Potassium | 590mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 27mg | 30% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.