Chorizo, Venison & Bacon Hash
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 | Turkey Bacon, chopped |
Salt and Pepper, to taste |
|
Eggs, for serving |
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Directions
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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.
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Meanwhile, combine ground venison and pork chorizo; set aside. To make dish spicier, add more chorizo.
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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.
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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.
Note: Jones Dairy Farm’s bacon products are currently suspended.
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