Chorizo, Venison & Bacon Hash

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SERVINGS

4

PREP TIME

5 min

TOTAL TIME

60 min

GLUTEN FREE

NO

Made with spicy pork chorizo, ground venison and cherrywood smoked turkey bacon, this high-protein hash is big on flavor.

This recipe is made with Jones Turkey Bacon.

UN Turkey Bacon PNG web
ingredients
2-3 large yellow potatoes
1/3 pound ground venison
3 tablespoons pork chorizo
2 tablespoons olive oil
Half small onion, chopped
3 sprigs fresh thyme
2 slices Jones Dairy Farm Turkey Bacon, chopped
Salt and pepper, to taste
Eggs, for serving
DIRECTIONS
Scrub potatoes and cut into large cubes with skin on. Boil in salted water until tender. Drain potatoes and allow to cool and dry for 10 minutes.

Meanwhile, combine ground venison and pork chorizo; set aside. To make dish spicier, add more chorizo.

In large non-stick skillet, heat olive oil over medium-high heat. Add potatoes and toss until fully coated by oil. Sprinkle salt over potatoes and cook until golden brown on most sides, stirring occasionally. Transfer potatoes to cookie sheet and keep warm in oven.

In same pan, add onion and thyme. Cook until softened and slightly browned, about 5 minutes. Add chopped turkey bacon, ground venison and chorizo mixture and cook through, breaking up meat with wooden spoon. Once meat is cooked, return potatoes to skillet. Season with salt and pepper, to taste. Discard sprigs of thyme before serving with eggs.

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Ingredients

2-3 large yellow potatoes
1/3 pound ground venison
3 tablespoons pork chorizo
2 tablespoons olive oil
Half small onion, chopped
3 sprigs fresh thyme
2 slices Jones Dairy Farm Turkey Bacon, chopped
Salt and pepper, to taste
Eggs, for serving

Directions

Scrub potatoes and cut into large cubes with skin on. Boil in salted water until tender. Drain potatoes and allow to cool and dry for 10 minutes.

Meanwhile, combine ground venison and pork chorizo; set aside. To make dish spicier, add more chorizo.

In large non-stick skillet, heat olive oil over medium-high heat. Add potatoes and toss until fully coated by oil. Sprinkle salt over potatoes and cook until golden brown on most sides, stirring occasionally. Transfer potatoes to cookie sheet and keep warm in oven.

In same pan, add onion and thyme. Cook until softened and slightly browned, about 5 minutes. Add chopped turkey bacon, ground venison and chorizo mixture and cook through, breaking up meat with wooden spoon. Once meat is cooked, return potatoes to skillet. Season with salt and pepper, to taste. Discard sprigs of thyme before serving with eggs.