Venison & Golden Hashbrowns

This one is fresh, crunchy, earthy, and just simply fabulous. Perfectly crispy hashbrowns are served with sour cream & accompanied by free-range venison steak slices. Served with a peppery radish & green leaf salad dotted with sweet dried cranberries & pumpkin seeds. Delish!

Venison & Golden Hashbrowns

with sour cream & a green leaf salad

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Ingredients:

  • Cranberry & Seed Mix
  • Cucumber
  • Flour Mix
  • Free-range Venison Steak
  • Fresh Chives
  • Garlic Clove
  • Garlic Cloves
  • Green Leaves
  • Lemon
  • Lemons
  • Onion
  • Potato
  • Sour Cream

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Venison & Golden Hashbrowns
  1. HASHY UP & PREP

    Using the bigger holes on a grater, grate the peeled potato and place in a bowl of water. Set aside.

  2. STOP THE STARCH

    Fill a pot with enough water to fully submerge the grated potatoes. Place over a high heat. Once the water is boiling, drain the grated potato and add it to the pot. Cover with a lid and boil for 3-4 minutes until starting to soften a bit. Drain and run through some cold water to stop the cooking process.

  3. GIVE IT A SQUEEZE

    Place the drained grated potatoes on a clean tea towel and squeeze out the excess water. Place in a bowl. Add the diced onion, the grated garlic, ½ the sliced chives, the flour mix, and seasoning. Mix until combined. Shape into 2-3 rostis.

  4. CRISP & BROWN

    Place a pan over medium heat with enough oil to cover the base. When hot, fry the rostis for 4-5 minutes per side until crispy and golden, turning as they colour. Remove from the pan and drain on paper towel. Cover to keep warm.

  5. SIZZLING STEAK

    Return the pan, wiped down, to a high heat with a drizzle of oil. Pat the steak dry with paper towel and season. When the pan is hot, cook for 5-6 minutes, shifting as it colours, until browned all over and cooked to your preference. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.

  6. GET DRESSED

    In a bowl, combine the rinsed green leaves, the cucumber half-moons, the cranberry & seed mix, seasoning, and a drizzle of oil. In a small bowl, combine the sour cream with the juice from 1 lemon wedge and some seasoning.

  7. WHAT A NIGHT

    Plate up the golden hashbrowns and side with the zingy sour cream for dunking. Serve with the salad and the steak slices. Garnish with the remaining chives and lemon wedges alongside. Lovely, Chef!

  • Potato - 200g

  • Onion - 1

  • Garlic Clove - 1

  • Fresh Chives - 3g

  • Flour Mix - 35ml

  • Free-range Venison Steak - 160g

  • Green Leaves - 20g

  • Cucumber - 50g

  • Cranberry & Seed Mix - 15g

  • Sour Cream - 30ml

  • Lemon - 1

  1. HASHY UP & PREP

    Using the bigger holes on a grater, grate the peeled potato and place in a bowl of water. Set aside.

  2. STOP THE STARCH

    Fill a pot with enough water to fully submerge the grated potatoes. Place over a high heat. Once the water is boiling, drain the grated potato and add it to the pot. Cover with a lid and boil for 3-4 minutes until starting to soften a bit. Drain and run through some cold water to stop the cooking process.

  3. GIVE IT A SQUEEZE

    Place the drained grated potatoes on a clean tea towel and squeeze out the excess water. Place in a bowl. Add the diced onion, the grated garlic, ½ the sliced chives, the flour mix, and seasoning. Mix until combined. Shape into 2-3 rostis per portion.

  4. CRISP & BROWN

    Place a pan over medium heat with enough oil to cover the base. When hot, fry the rostis for 4-5 minutes per side until crispy and golden, turning as they colour. Remove from the pan and drain on paper towel. Cover to keep warm.

  5. SIZZLING STEAK

    Return the pan, wiped down, to a high heat with a drizzle of oil. Pat the steak dry with paper towel and season. When the pan is hot, cook for 5-6 minutes, shifting as it colours, until browned all over and cooked to your preference. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.

  6. GET DRESSED

    In a bowl, combine the rinsed green leaves, the cucumber half-moons, the cranberry & seed mix, seasoning, and a drizzle of oil. In a small bowl, combine the sour cream with the juice from 2 lemon wedges and some seasoning.

  7. WHAT A NIGHT

    Plate up the golden hashbrowns and side with the zingy sour cream for dunking. Serve with the salad and the steak slices. Garnish with the remaining chives and lemon wedges alongside. Lovely, Chef!

  • Potato - 400g

  • Onion - 1

  • Garlic Cloves - 2

  • Fresh Chives - 5g

  • Flour Mix - 70ml

  • Free-range Venison Steak - 320g

  • Green Leaves - 40g

  • Cucumber - 100g

  • Cranberry & Seed Mix - 30g

  • Sour Cream - 60ml

  • Lemon - 1

  1. HASHY UP & PREP

    Using the bigger holes on a grater, grate the peeled potato and place in a bowl of water. Set aside.

  2. STOP THE STARCH

    Fill a pot with enough water to fully submerge the grated potatoes. Place over a high heat. Once the water is boiling, drain the grated potato and add it to the pot. Cover with a lid and boil for 4-5 minutes until starting to soften a bit. Drain and run through some cold water to stop the cooking process.

  3. GIVE IT A SQUEEZE

    Place the drained grated potatoes on a clean tea towel and squeeze out the excess water. Place in a bowl. Add the diced onion, the grated garlic, ½ the sliced chives, the flour mix, and seasoning. Mix until combined. Shape into 2-3 rostis per portion.

  4. CRISP & BROWN

    Place a pan over medium heat with enough oil to cover the base. When hot, fry the rostis for 4-5 minutes per side until crispy and golden, turning as they colour. You may need to do this step in batches. Remove from the pan and drain on paper towel. Cover to keep warm.

  5. SIZZLING STEAK

    Return the pan, wiped down, to a high heat with a drizzle of oil. Pat the steak dry with paper towel and season. When the pan is hot, cook for 5-6 minutes, shifting as it colours, until browned all over and cooked to your preference. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.

  6. GET DRESSED

    In a bowl, combine the rinsed green leaves, the cucumber half-moons, the cranberry & seed mix, seasoning, and a drizzle of oil. In a small bowl, combine the sour cream with the juice from 3 lemon wedges and some seasoning.

  7. WHAT A NIGHT

    Plate up the golden hashbrowns and side with the zingy sour cream for dunking. Serve with the salad and the steak slices. Garnish with the remaining chives and lemon wedges alongside. Lovely, Chef!

  • Potato - 600g

  • Onion - 1

  • Garlic Cloves - 3

  • Fresh Chives - 8g

  • Flour Mix - 105ml

  • Free-range Venison Steak - 480g

  • Green Leaves - 60g

  • Cucumber - 150g

  • Cranberry & Seed Mix - 45g

  • Sour Cream - 90ml

  • Lemons - 2

  1. HASHY UP & PREP

    Using the bigger holes on a grater, grate the peeled potato and place in a bowl of water. Set aside.

  2. STOP THE STARCH

    Fill a pot with enough water to fully submerge the grated potatoes. Place over a high heat. Once the water is boiling, drain the grated potato and add it to the pot. Cover with a lid and boil for 4-5 minutes until starting to soften a bit. Drain and run through some cold water to stop the cooking process.

  3. GIVE IT A SQUEEZE

    Place the drained grated potatoes on a clean tea towel and squeeze out the excess water. Place in a bowl. Add the diced onion, the grated garlic, ½ the sliced chives, the flour mix, and seasoning. Mix until combined. Shape into 2-3 rostis per portion.

  4. CRISP & BROWN

    Place a pan over medium heat with enough oil to cover the base. When hot, fry the rostis for 4-5 minutes per side until crispy and golden, turning as they colour. You may need to do this step in batches. Remove from the pan and drain on paper towel. Cover to keep warm.

  5. SIZZLING STEAK

    Return the pan, wiped down, to a high heat with a drizzle of oil. Pat the steak dry with paper towel and season. When the pan is hot, cook for 5-6 minutes, shifting as it colours, until browned all over and cooked to your preference. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.

  6. GET DRESSED

    In a bowl, combine the rinsed green leaves, the cucumber half-moons, the cranberry & seed mix, seasoning, and a drizzle of oil. In a small bowl, combine the sour cream with the juice from 4 lemon wedges and some seasoning.

  7. WHAT A NIGHT

    Plate up the golden hashbrowns and side with the zingy sour cream for dunking. Serve with the salad and the steak slices. Garnish with the remaining chives and lemon wedges alongside. Lovely, Chef!

  • Potato - 800g

  • Onion - 1

  • Garlic Cloves - 4

  • Fresh Chives - 10g

  • Flour Mix - 140ml

  • Free-range Venison Steak - 640g

  • Green Leaves - 80g

  • Cucumber - 200g

  • Cranberry & Seed Mix - 60g

  • Sour Cream - 125ml

  • Lemons - 2

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