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Venison and Sweet Potato Hash

Source of Recipe

Gerard Thompson, Rough Creek Lodge, Glen Rose


List of Ingredients

1 Idaho potato, diced
1 sweet potato, diced
¼ cup vegetable oil
Salt and pepper to taste
1 cup corn off the cob
1 small red bell pepper, diced
1 small yellow pepper, diced
2 cups diced venison meat
1 bunch chopped scallions


Cook the Idaho and sweet potatoes in simmering salted water. When the potatoes are cooked, shock them in ice water to stop the cooking. In a hot pan, add vegetable oil and potatoes and sauté until golden brown. Season with salt and pepper and continue to cook. Add the corn and peppers and continue to sauté. Add the venison meat and cook until meat is fully cooked. Add the scallions. Taste and adjust the seasonings as desired.

Serve with bottled red pepper sauce and poached or fried eggs on top of hash. Makes 4 to 6 servings.





Recipe