What are the main ingredients in Venison & Golden Hashbrowns?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Venison & Golden Hashbrowns?

Calories: 665, Carbs: 75 grams, Fat: grams, Protein: 58.5 grams, Sugar: 10 grams, Salt: 809 grams

How do I prepare Venison & Golden Hashbrowns?

HASHY UP & PREP: Using the bigger holes on a grater, grate the peeled potato and place in a bowl of water. Set aside. 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. 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. 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. 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. 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. 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!

What should be prepared from my kitchen to make Venison & Golden Hashbrowns?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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

Download the Recipe for 2

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

Serves 1

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

Download the Recipe

Serves 2

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

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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