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    Peak to Plate » All Wild Game » Venison

    Corned Venison Hash with Horseradish Cream Sauce

    Published: Mar 17, 2022 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

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    Did you make a big batch of corned venison and are looking for recipes to use it up? You've come to the right place! This corned venison hash is the perfect use for leftover corned venison. It's flavorful, filling, and works for any time of day. This is an easy recipe that anyone can make. Let's get started!

    corned venison hash with fried egg and horseradish sauce.
    Jump to:
    • Ingredients Needed:
    • Equipment Needed:
    • How long is corned venison good for?
    • What is corned venison hash?
    • How to make corned venison hash:
    • How to make horseradish cream sauce:
    • What to make with corned venison:
    • Putting it all together:
    • Other breakfast recipes to try:
    • Corned Venison Hash with Horseradish Cream Sauce
    corned venison hash ingredients on wood.

    Ingredients Needed:

    Hash:

    • Cooked Corned Venison, Shredded or Cubed
    • Gold Potatoes
    • Olive Oil
    • Salt and Pepper
    • Fresh Thyme
    • Yellow Onion
    • Butter
    • Eggs

    Horseradish Cream Sauce:

    • Prepared Horseradish
    • Stone Ground Mustard
    • Crème Fraiche (or Sour Cream)
    • Fresh Lemon Juice
    • Chives
    • Salt

    Equipment Needed:

    • Sheet Pan with Parchment Paper
    • Cast Iron Skillet
    • Medium Skillet

    How long is corned venison good for?

    Corned venison will last in an airtight container in the refrigerator for 3-4 days. If you have leftovers, try storing it with some of the cooking liquid to keep it moist. You can also freeze uncooked corned venison for up to 3 months.

    pouring braising liquid over shredded corned venison.

    What is corned venison hash?

    Corned venison hash is a wild game spin on the classic corned beef hash. Corned beef hash is typically a leftover dish of corned beef, potatoes, and onions and is often served with fried eggs. The origin of corned beef hash is a little muddled but Americans have been eating it for many years. The word "hash" comes from the French word "hacher" which means "to chop." The canned version became popular after WWII when fresh meat has limited availability. While the canned version still has its place, the homemade version is on a whole other level.

    shredded corned venison in bowl and potato.
    huckleberry gold potatoes with thyme in basket.

    How to make corned venison hash:

    Making any type of hash is a fairly simple process. There are a few different methods people use to cook the potatoes but it usually all ends up in a skillet at some point. You can boil, pan fry or roast the diced potatoes. See below for step by step instructions for making corned venison hash:

    shredding corned venison with forks on cutting board.
    Start by shredding or cubing corned venison.
    diced potatoes with thyme on parchment.
    Dice some potatoes and toss with olive oil, salt, pepper, and thyme.
    roased diced potatoes with thyme.
    Roast until crispy on the outside and tender on the inside.
    diced onions cooking in pan.
    Cook diced onions in butter in cast iron skillet.
    shredded corned venison cooking in pan.
    Cook shredded corned venison in butter until crispy.
    corned venison with potatoes and onions in pan.
    Add in cooked potatoes and onions.
    corned venison hash in cast iron pan.
    Mix it up and cook until heated through.
    placing egg on top of corned venison hash.
    Top with horseradish cream sauce and fried egg.

    How to make horseradish cream sauce:

    Horseradish cream sauce is a simple way to dress up any red meat dish. It's especially delicious with this corned venison hash recipe because it brings some much-needed brightness to an otherwise very rich meal. All you need are a few simple ingredients to make this delicious sauce: prepared horseradish, stone ground mustard, crème fraiche (or sour cream), lemon juice, chives, and a pinch of salt. Mix them all together and voila! You have an ultra-flavorful sauce that you'll want to put on everything!

    squeezing lemon into bowl of horseradish cream sauce.
    Place prepared horseradish, stone ground mustard, crème fraiche (or sour cream), lemon juice, chives, and a pinch of salt into a bowl.
    swirling horseradish cream sauce with whisk
    Mix it all together and that's it!

    What to make with corned venison:

    Aside from this delicious hash recipe, there are many other ways to enjoy corned venison. Here are a few of my favorites:

    Beer-Braised Corned Venison

    Irish Nachos

    Venison Reuben Sandwich

    Putting it all together:

    Once your hash is crisped to perfection, you could stop there and dig in. But, I like to dress it up a bit. A drizzle of homemade horseradish cream sauce adds a little zing to balance out the richness. Fry up an egg (or two) sunny side up or over easy and slide it on top of the hash. Break open the yolk and let it coat the hash with that creamy goodness. Serve with toasted sourdough bread. Enjoy!

    egg yolk spilling out on corned venison hash.
    corned venison hash with fried egg and horseradish sauce.
    bite of corned venison hash on fork.

    Other breakfast recipes to try:

    • Breakfast Strata with Antelope Sausage (Overnight Breakfast Casserole)
    • Maple-Glazed Venison Breakfast Sausage Bites
    • Venison Biscuits and Gravy
    • Fluffy Buttermilk Biscuits

    If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious, wild game recipes you can subscribe to my newsletter and follow along on Instagram and Pinterest!

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    corned venison hash with horseradish sauce.

    Corned Venison Hash with Horseradish Cream Sauce

    Annie Weisz
    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!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Course Breakfast, Main Course
    Cuisine American
    Servings 6
    Calories 445 kcal
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    Equipment

    • sheet pan with parchment paper
    • cast iron skillet
    • medium skillet

    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 crème 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 flip
      Over Easy: 3-4 minutes, flip, 1 additional minute
      Over Medium: 3-4 minutes, flip, 2 additional minutes
      Over Hard: 3-4 minutes, flip, 3 additional minutes

    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

    Calories: 445kcalCarbohydrates: 26gProtein: 33gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 244mgSodium: 976mgPotassium: 590mgFiber: 3gSugar: 3gVitamin A: 529IUVitamin C: 27mgCalcium: 93mgIron: 4mg
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate
    Jump to:
    • Ingredients Needed:
    • Equipment Needed:
    • How long is corned venison good for?
    • What is corned venison hash?
    • How to make corned venison hash:
    • How to make horseradish cream sauce:
    • What to make with corned venison:
    • Putting it all together:
    • Other breakfast recipes to try:
    • Corned Venison Hash with Horseradish Cream Sauce

    More Recipes:

    • Venison Mushroom Swiss Burgers
    • Ground Venison Italian Sausage
    • Venison Poke Bowls
    • French Onion Soup with Wild Game Stock

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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