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Home Made Hash

Serves: 3
Total Calories: 135

Ingredients

2 cups of finely diced leftover elk venison roast
3 baked potatoes, diced into 1/2-inch cubes
1 medium onion, diced fine
1 tablespoon olive oil
0.500 cup venison or beef stock base (or 1 bouillon cute dissolved in a cup of water)
salt and pepper or whatever other seasonings you prefer

Directions:

Saute the onion until it’s soft, then add all the remaining ingredients. Stir to mix and simmer for 15-20 minutes until most of the liquid has been absorbed or reduced. If possible, make it the night before and just reheat for breakfast.

Scramble up a dozen eggs in another Dutch and serve the hash as a side dish.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Vegetables in Camp

Nutritional Facts:

Serves: 3
Total Calories: 135
Calories from Fat: 40

This Home Made Hash recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.


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