You remember Dr. Suess, right? My kids always wanted to know what was in WhoHash. I used to tell them: first you start with a freshly cleaned hoo. . .

Finally, I had to divulge my recipe:

1 15oz Can Corned Beef Hash
1 lb venison sausage (venison/pork)
Salt and Pepper to taste– I usually throw in some Cajun seasoning

Mix together in a skillet and place in oven at 350F for about 20 minutes
Remove. If you get it too done, it will stick to the bottom. If that happens, stir in 1 oz water– stuck stuff comes right up.
Sprinkle on shredded taco cheese. Cover. Let stand until the cheese melts
Serve alone, or with sausage gravy.

4 of us devour a skillet of this when we come in for second-breakfast on our days out hunting. It tides us over until lunch. I used to fix it on the stove, but I found that it was easier to let it sit in the oven while I was dressing, etc. and I did not have to watch it as much.

This post has already been read 453 times!

Views: 1

Related posts:

Recipe Corner Who Hash Do bucks taste different than doe? Shamanic Venison Goetta Venison for the dogs Venison Jerky Taking the Venison for a Walk in the Snow Playing with my Meat