Venison Polish Sausage Hash Recipe

I am a sucker for a good breakfast. Heck, I’ll eat “breakfast food” whenever its offered, regardless of time of day. This Venison Polish Sausage Hash Recipe is a great way to incorporate wild game into the best meal of the day.

Venison Polish Sausage Hash Recipe (Serves 2 hunters or 4 normal people)

• 6 yellow potatoes, peeled and/or cleaned and sliced
• 1 package of venison polish sausage, cut into dimes
• 2 each yellow and red bell pepper cut into pieces
• 1/2 large onion, cut with the same method used for the peppers
• Salt, pepper to taste

Step 1: Place large cast iron skillet over medium-high heat, add three tablespoons of vegetable oil.

Step 2: Once oil is shimmering, add potatoes and fry until brown.

Step 3: Remove potatoes and oil add venison polish sausage and sear on one side.

Step: 4: Flip sausage pieces, add vegetables and cover. Cook until vegetables are softened, stirring occassionally.

Step 5: Add potatoes back to the pan until they are warmed through.

Tips and substitutions

If you don’t want peppers, feel free to skip them. But, in my eyes, it wouldn’t be a hash without the rest of the ingredients.

I prefer the peppers and onions diced, but slicing them works just as well. Once in a while, I will add cabbage instead of the peppers.

If you soak the potato slices in ice cold water for 20-30 minutes prior to frying to remove some starch, they will fry better. Just be sure to pat them dry before adding to the oil.

Par-cooking the potatoes in the microwave prior to slicing and frying can speed up the remainder of the process. Just don’t cook them too far or slicing will be a pan. If you want a more rustic hash, cook them in the microwave until soft and then smash them in the pan and proceed from Step 2.

This goes great with eggs to make a breakfast skillet. Nearly any style of eggs will do but, I suggest you cook them last since holding eggs at temperature can be nearly impossible.

To speed up step 5 and maintain the crispiness of the potatoes, you can add them to a sheet pan lined with a wire rack and keep them in a low oven.