Advertisement
Texas Hash
- Serves
4
- Difficulty
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
Again hash is a good way of using up ground venison, of which there always seems to be a lot of from the forequarter. You can, if you prefer, chop it very finely rather than grind it which I feel gives a nicer texture, but hey, what the hell! Life’s too short.
Ingredients
1 pound 2 cups 3 tablespoons
Method
Brown the meat in the oil or fat. Add the onions and cook until they are soft. Stir in the tomatoes, chiles, chili powder, and the salt and pepper and cook for about 5 minutes longer. Spread into a flat oven dish, layer the sliced potatoes on top and
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe