Corned Venison and Brussel Sprout Hash

Recipe from @themattholliman

Serves 2


Ingredients:

2 cups waxy potatoes, cleaned and halved

2 cups brussels sprouts, rinsed and halved

1/2 yellow onion, thinly sliced

1 cup roughly chopped corned venison

3 tbsp clarified butter (other fats will work as well but I think this works best)

3 farm fresh eggs

Salt & Pepper, to taste

 

Instructions:

  1. Preheat oven to 425F for 30 minutes. Place an 8-inch cast-iron skillet in oven to heat.
  2. Once heated, place the cast-iron skillet on medium-high heat and add in 1/2 of the clarified butter. Place potatoes flesh side down for around 5 minutes, or until they are nicely golden brown. With a spoon or spatula, turn the potatoes skin side down and place in oven for 15 minutes.
  3. As the potatoes are cooking, heat a frying pan over medium to medium-high heat. Add in remaining clarified butter. Add in brussels sprouts, onion and a pinch of salt to the pan and sauté for 5 minutes, or until a nice brown color starts to form. Turn down to medium-low and add in corned venison. Continue to cook for 5 minutes.
  4. Remove the potatoes from the oven and add the contents of the frying pan to your cast iron skillet. Stir to combine and place in oven for 20-25 minutes, or until potatoes and brussels sprouts are tender. I like to stir contents every 10 or so minutes while they are in the oven. This helps ensure even cooking.
  5. Remove the hash from the oven and allow to cool. This allows the perfect time to get your eggs fried. A few tips for great eggs: 1) Use local, fresh eggs as much as you can. The yolks will be more orange compared to store-bought yellow and will have much more flavor. 2) Put cracked on a slotted spoon. This allows the runny, watery portion of the white to strain through the slots and leave you with a firmer, uniform white (also best for poached). 3) Cook on medium-low with a melting dome, as needed, to make sure the whites are fully cooked with a runny yolk.
  6. Top your hash with your eggs and enjoy.