Corned Venison Hash with Horseradish Cream Sauce

corned venison hash with horseradish sauce.

5 from 2 votes

Corned Venison Hash with Horseradish Cream Sauce

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!

Prep Time15

Cook Time50

Course: Breakfast, Main Course

Cuisine: American

Servings:

Calories: 445kcal

Author: Annie Weisz

Equipment

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

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