Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.
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!
- Cooked Corned Venison, Shredded or Cubed
- Gold Potatoes
- Olive Oil
- Salt and Pepper
- Fresh Thyme
- Yellow Onion
Horseradish Cream Sauce:
- 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.
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.
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:
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!
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:
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!
Corned Venison Hash with Horseradish Cream Sauce
- sheet pan with parchment paper
- cast iron skillet
- medium skillet
- 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
- 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
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.
- Divide hash among bowls. Drizzle with horseradish cream sauce, if desired. Top each bowl with 1 fried egg. Serve with sourdough toast (optional) Enjoy!