Smoked game hash

Yield: 4 servings

Measure Ingredient
1 pounds Yukon Gold potatoes; unpeeled, shredded
6 ounces Smoked poultry breast; diced
(use duck; goose, pheasant, turkey or
Chicken)
1 Shallot; finely chopped
½ teaspoon Coarse salt
¼ teaspoon Freshly ground black pepper
2 tablespoons Chopped fresh thyme
2 tablespoons Olive oil plus
2 teaspoons Olive oil
½ cup Regular or low-fat sour cream
1 teaspoon Ground horseradish
Chopped flat-leaf parsley

Toss together potatoes, duck, shallot, salt, pepper and thyme. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. When oil is hot, loosely arrange half of potato-duck mixture over bottom of pan. Don't press down potatoes; air between potatoes keeps center from becoming soggy.

Cook hash without turning until bottom of potatoes is dark golden brown, about 5 minutes. Drizzle 1 teaspoon oil over uncooked side of potatoes.

Shake pan to loosen hash and flip over, or, if you're not so daring, turn hash over with pancake turner. If hash falls apart, just push it back together and gently pat down. Reduce heat to medium and cook 5 more minutes, until potatoes are done and dark golden brown on bottom. Keep warm in 200 degree oven. Heat additional 1 tablespoon oil in same skillet, add remaining hash and fry as above, adding remaining 1 teaspoon oil before turning hash as before. Stir together sour cream and horseradish. Divide hash among 4 plates and serve each with dollop of sauce. Garnish with chopped parsley. Yields 4 servings.

Each serving: 294 calories, 343 mg sodium, 49 mg cholesterol, 16 grams fat, 23 grams carbohydrates, 16 grams protein, 0.70 grams fiber Recipe Source: Los Angeles Times - 12-27-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...

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