Corned Venison Hash with Horseradish Cream Sauce

Start with leftover shredded corned venison (or beef)

Roast some potatoes until they're crispy on the outside and tender on the inside.

Cook diced onions in butter.

Cook corned venison in butter until crispy.

Add cooked potatoes and onions to pan.

Stir it up and cook until heated through.

Mix up horseradish cream sauce: Crème Fraiche Horseradish Stone Ground Mustard Chives Lemon Juice Salt

Top hash with horseradish cream sauce and fried egg. Serve with sourdough toast.

Dig in and Enjoy!