NUTRITION

SERVINGS

INGREDIENTS

6 oz ground venison

1 large egg

0.5 cup sweet potato

0.5 cup parsnip

0.25 cup yellow onion

0.75 tbsp ghee

1 clove garlic

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Prep the vegetables by peeling and dicing the sweet potato, parsnip, and onion into small, uniform cubes.

• 2

  Heat the ghee in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Add the sweet potatoes and parsnips to the skillet, cooking for 8-10 minutes until they begin to soften and develop a golden-brown crust.

• 4

  Stir in the diced onion and cook for another 3 minutes until translucent.

• 5

  Add the ground venison to the pan, breaking it up with a wooden spoon, and season with thyme, sea salt, and black pepper.

• 6

  Cook the venison until browned and cooked through, about 5-7 minutes, then stir in the minced garlic for the final 60 seconds.

• 7

  Create a small well in the center of the hash and crack the egg into it, covering the pan for 2-3 minutes until the white is set but the yolk remains runny.

• 8

  Garnish with freshly chopped parsley and serve immediately.