Name: Venison and Potato Hash with Poached Egg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ground venison; 1 medium Russet potato; 1 large Egg; 0.5 tbsp Extra virgin olive oil; 0.25 cup Red bell pepper; 0.25 cup Yellow onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Smoked paprika; 1 tsp Apple cider vinegar; 1 tbsp Fresh parsley

Venison and Potato Hash with Poached Egg

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Venison and Potato Hash with Poached Egg

Pan-seared ground venison and crispy golden potatoes are sautéed with bell peppers and topped with a silky poached egg.

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NUTRITION

Protein

46.0g

Fat

22.3g

Carbs

45.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground venison

1 medium Russet potato

1 large Egg

0.5 tbsp Extra virgin olive oil

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

1 tsp Apple cider vinegar

1 tbsp Fresh parsley

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PREPARATION

1
Steam diced potato cubes for 3 minutes until slightly tender.
2
Heat olive oil in a skillet over medium-high heat and sear potatoes until golden-brown.
3
Add ground venison, onion, and bell pepper, breaking up the meat as it cooks.
4
Stir in sea salt, black pepper, and smoked paprika, cooking until venison is browned.
5
Simmer water in a small pot with apple cider vinegar to prepare for poaching.
6
Swirl the water and gently drop in the cracked egg, poaching for 3 minutes until the white is set.
7
Serve the hash in a bowl topped with the poached egg and fresh parsley.