Canned Venison Truffle Hash with Sweet Potatoes
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Hearty breakfast should be its own food category.
Savory, sweet, and filling, today we’re making one of my all-time favorite brunch/breakfast meals: hash. This dish marries the rustic charm of venison with the luxurious notes of truffle, creating a culinary experience that pays homage to both the hunt and the kitchen. I particularly appreciate the sweet potatoes in this dish; they provide a nice contrast to the savory canned venison, caramelized onions, and garlicky undertones. Try this dish out for your next brunch, and you’re sure to have no leftovers with folks asking for the recipe!
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Canned Venison Truffle Hash with Sweet Potatoes
3
servings15
minutes30
minutesWhether enjoyed as a hearty breakfast, a satisfying brunch, or a comforting dinner, this hash is a testament to the versatility of pairing a staple in wild game, venison, with the comforts of breakfast food staples in a quick, easy and delicious recipe!
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Ingredients
1 pint jar of canned venison
3 eggs
2 large sweet potatoes (peeled and diced)
2 medium onions (chopped)
2 cloves garlic (minced)
2 tablespoons truffle oil
1 tablespoon fresh thyme (chopped)
½ cup Asiago cheese
½ cup Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish
Cast iron (or oven-safe) pan
Preparation
- Begin by draining the canned venison, reserving the liquid. Brown the meat on high heat using olive oil until one side has a hard, charred crisp. Scrape the “bits” off the pan and set aside.
- In the same large skillet, heat a tablespoon of truffle oil over medium-high heat. Add the diced sweet potatoes and cook until they begin to soften and brown on one side, about 10-12 minutes.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onions are translucent, approximately 5-7 minutes.
- Stir in the venison and reserved liquid. Fold the venison into the vegetables, ensuring even distribution of the potatoes, onions, and venison.
- Drizzle the remaining truffle oil over the hash and sprinkle with fresh thyme. Add half of the Asiago and Parmesan cheese and continue to mix. Season with salt and pepper to taste, adjusting as necessary.
- Cover, and place in an oven that has been preheated to 350 degrees for 10 minutes to finish the potatoes.
- Remove from oven, and crack 3 eggs into the hash in 3 separate quadrants in the pan. Top with the remaining cheese. Cover and place back into the oven for 5 minutes to ensure runny eggs.
- Garnish with a sprinkle of chopped fresh parsley. This dish pairs beautifully with a simple green salad or a side of crusty bread, allowing the rich flavors of the hash to take center stage.
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