Recipe from @themattholliman
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
- Preheat oven to 425F for 30 minutes. Place an 8-inch cast-iron skillet in oven to heat.
- 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.
- 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.
- 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.
- 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.
- Top your hash with your eggs and enjoy.