Texas Venison Hash with Fried Eggs

By corlear

Chef’s Note: I grew up hunting Missouri white-tail deer, so when I moved south, I was happy to learn that Texas is also blessed with a very large white-tail deer population. Here is a tasty way to use smoked venison sausage — no matter what state it comes from! After an exhausting Sunday brunch employees revive with this comforting dish. One of our recipe testers said, “I do not like venison, but this was delicious.”

Chef’s Tips: Venison sausage can be found in some signature grocery stores. Or check the Source Guide in the book. You can make the hash and the Creole Mustard Cream Sauce in advance and refrigerate until time to sear the hash and warm the sauce.

Ingredients

• 2 cups finely cubed potatoes
• Creole Mustard Cream Sauce (see recipe)
• 4 tablespoons vegetable oil, divided
• 1 cup (1/4-inch half moons) venison sausage
• 1/2 cup finely chopped yellow onion
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green bell pepper
• 2 tablespoons Louisiana hot pepper sauce
• 2 tablespoons Worcestershire sauce
• Creole Meat Seasoning (see recipe) to taste
• Water as needed
• 4 eggs
• 2 tablespoons thinly sliced green onion

Details

Servings 4

Preparation

Step 1

Cook potatoes just until tender; drain and reserve.

Prepare Creole Mustard Cream Sauce; keep warm.

Heat 2 tablespoons oil in a large skillet over medium high heat. Add sausage, onion, red and green bell peppers; sauté 3 to 4 minutes, or until cooked through.

Add reserved potatoes, hot sauce and Worcestershire; season to taste with meat seasoning. Pour in a small amount of water, if needed, to break up potatoes; stir until mixture is sticky. Remove from heat and cool in refrigerator, about 30 minutes.

Preheat oven to 450 degrees.

Form mixture into 4 (1-inch thick) oval-shaped cakes, or line the bottom of individual serving dishes with the mixture.

Heat remaining 2 tablespoons oil in a medium nonstick skillet over medium-high heat; sear cakes on both sides.

Place cakes on a greased baking sheet; bake 5 to 7 minutes, or until heated through.

Wipe nonstick skillet clean that was used for the hash cakes. Spray lightly with nonstick cooking spray. Fry eggs in same nonstick skillet.

To serve, place a serving of hash in center of each plate, top with an egg and ladle reserved Creole Mustard Cream Sauce over top. Sprinkle with green onion to garnish.

Or bake hash in oven-proof dish and top with fried eggs.