Old Timber Outdoors
Venison and potato hash with eggs in a skillet by a campfire
Illustration
All recipes Ground venison

Campfire Venison and Yukon Gold Hash with Eggs

Crisp potatoes, browned ground venison and onion in one skillet, with eggs cracked into wells.

4 servings35 min hands-on50 min total

Campfire or stove and oven · Breakfast

Skill: Easy

Untested draft

Ingredients

  • 1 lbGround venison
  • 1½ lbYukon Gold potatoes, 1/2-inch dice
  • 1 mediumOnions, diced
  • 4 largeEggs (optional)
  • 2 tbsp oil or bacon fat

You'll need

Cast iron skillet, Instant-read thermometer.

Leftovers

Serve hot.

Method

  1. Heat the fat in the skillet over medium coals or medium heat. Add the potatoes in one layer and cook, turning occasionally, until browned and tender, about 20 minutes.
  2. Push the potatoes aside. Brown the venison and onion, breaking up the meat, until it reaches 160°F.
  3. Stir together and season. Make four wells, crack in the eggs, cover and cook until set to your liking.
Cook to 160°FGround venison: cook to 160°F, no pink left.
  • Keep raw ground venison in the cooler at 40°F or below until it hits the pan.

Food safety sources