Canadian Rocky Mountain Resorts' game hash

Recipe for game meat and potato hash

CRMR Simple Treasures cookbook

Nothing beats meat and potatoes like a hash, and this beautiful dish is much, much more than just some frozen hash browns and chunks of meat tossed together. This hearty hash uses game meat, like elk and moose, which should be available at most specialty butcher shops in your city. If not, then you need to become better friends with a hunter or pick up a bow (archery is so "in" now since The Hunger Games, isn't it?) and find your own.

Game Hash

1/2 lb tender game meat, cut into 1/2" cubes
salt and pepper
2 tbsp canola oil
4 medium Yukon gold potatoes, peeled, diced and blanched
1/2 cup corn kernels
1/2 cup red onion, diced
1/4 cup red pepper, diced
1/2 cup beef stock
1/4 cup cherry tomatoes, halved
2 tbsp fresh herbs, chopped
2 tbsp unsalted butter
4 large eggs, poached

Season game meat with salt and pepper.

In a large pan ove rhigh heat, add oil and sauté meat until seared, about 1 minute.

Lower heat to medium heat, add potatoes, corn, onion and red pepper and allow to cook for 5 minutes, stirring regularly.

Add stock, tomatoes and half of the chopped herbs to the pan. Let cook until stock is reduced by half, about 5 minutes. Add the butter.

Season to taste and keep warm on stove until you're ready to serve.

To serve, place hash on large soup bowl or plate, place warm poached egg on top and sprinkle with remaining herbs.

Serves 4
Prep Time:
25 minutes
Cook Time:
15 minutes