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
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Venison & Golden Hashbrowns?
The preparation time for Venison & Golden Hashbrowns with sour cream & a green leaf salad is between 25 and 40 minutes.
What is the total time required to make Venison & Golden Hashbrowns with sour cream & a green leaf salad?
The total time required to make Venison & Golden Hashbrowns with sour cream & a green leaf salad is between 35 and 50 minutes.
How many servings does Venison & Golden Hashbrowns provide?
4 servings
What are the main ingredients in Venison & Golden Hashbrowns?
Cranberry & Seed Mix, Cucumber, Flour Mix, Free-range Venison Steak, Fresh Chives, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, Onion, Potato, Sour Cream
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?
Cranberry & Seed Mix, Cucumber, Flour Mix, Free-range Venison Steak, Fresh Chives, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, Onion, Potato, Sour Cream
How many calories does Venison & Golden Hashbrowns have?
665 calories
How much fat content does Venison & Golden Hashbrowns have?
grams
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