I loved spending the night with my grandparents when I was a kid … as I’m sure most kids do. Actually, I was well into my 20s on the last occasion I spent the night in their house! They lived in a small house that Grandpa built a few years after they were married in 1940. Other than adding a bathroom and space for washer and dryer at some point, I don’t think much ever changed from the original house.
I would sleep in Grandma’s bedroom on Grandpa’s WWII cot that he set up at the foot of her bed. That set-up didn’t leave much room for moving around. I would awake in the morning … much earlier than my norm … to the smell of fried potatoes, bacon and eggs, or, if I was really lucky, hash.
Hash has a pretty rooted history and was part of our culture long before Hormel introduced it to us in the 1950s. I remember Grandpa talking about eating it as a child of the Depression, although not typically with corned beef … or any meat at all.
We’re most familiar with the corned beef version, but roast beef is another common meat ingredient. Hash has also been a way to use up and remake leftovers, especially in tough times when wasting food was near sacrilege. While we consider hash a breakfast food served with eggs and toast, it can easily be transformed into a filling dinner.
My Packed Freezer
Currently, my freezer is packed full of venison. I’m grateful that MPG loves to hunt and is usually very successful, last year, we ended up with 3 deer in the freezer! I was tempted to buy a third freezer! In total, we had 65 pounds of ground venison at the end of last hunting season … and that didn’t include steaks, chops, loins, and stew meat or summer sausage! Whew!
Needless to say, I’ve been trying to find ways of eating the end of our ground venison before hunting season begins. So, I pulled out my 1978 “The New Hamburger Cookbook” that has about a bazillion ways to cook hamburger. One of the recipes is “one-pot meal”, which I thought was a pretty original. Hrm. Anyhow, the recipe reminded me of hamburger hash … so that’s what I made for dinner tonight – with venison, of course!
Venison Dinner hash
- 1 pound ground venison
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 2 cups potatoes, diced small
- 1/2 cup diced red pepper
- 1/2 cup diced onion
- 1 cup beef stock
- 5 oz Gouda (or your favorite cheese), sliced or shredded
In large frying pan, brown venison (there isn’t much fat in venison, so you may need to use some cooking oil to coat the pan). Add Worcestershire sauce, garlic and diced potatoes and let cook, adding stock as needed to prevent sticking. Add peppers and onions and cook through. You can set on medium-low and cover to allow vegetables to cook more thoroughly. Add your shredded or sliced cheese, cover to let melt, then stir into the hash. You can use as much or as little cheese as you prefer. Scoop healthy portions into a large bow l or plate. Sprinkle additional cheese on the hash just before serving. This recipe yields about 6 Cups.
I never know if Noodle will eat what I put in front of her … she’s a bit finicky … but she asked for seconds! And then for thirds! She also drowned it in ketchup, but I’m okay with that!
Leftover dinner hash is great the next morning for breakfast with an over-easy egg on top! The runny egg yolk will mix the the cheese and create a scrumptious sauce!