Corned Venison Hash with
Horseradish Cream Sauce
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Start with leftover shredded corned venison (or beef)
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Roast some potatoes until they're
crispy on the outside and tender on the inside.
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Cook diced onions in butter.
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Cook corned venison in butter until crispy.
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Add cooked potatoes and onions to pan.
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Stir it up and cook until heated through.
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Mix up horseradish cream sauce:
Crème
Fraiche
Horseradish
Stone Ground
Mustard
Chives
Lemon Juice
Salt
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Top hash with horseradish cream sauce and fried egg. Serve with sourdough toast.
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Dig in and Enjoy!
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