Snow Goose Hash with Fresh Tomato Relish
Hash makes a great dinner accompanied by a salad or a hearty breakfast with a side of biscuits. Use this recipe as a starting point then replace equal portions of similar vegetables to clean out the fridge or make it into a dish that even the picky eater in the house will enjoy. If there are any leftovers, they’re great warmed up the next day with a fresh egg on top!
Serves: 4
Marinating Time: Up to 24 hours
Time: 1 hour
¾ lb. boneless, skinless snow goose breasts
4 c. buttermilk
½ lb. bacon, cut into 2” pieces
2 lb. russet baking potatoes, peeled and cut into ½ ” chunks
1 Tbsp. olive oil
½ tsp. Kosher salt
¼ tsp. ground black pepper
¾ c. onion, diced
2 medium cloves garlic, minced
1 large red bell pepper, diced
½ c. heavy cream
½ tsp. hot sauce
2 Tbsp. chopped fresh parsley
4 large eggs
Salt and pepper, to taste
Clean goose meat, checking thoroughly for any feathers or shot pellets. Combine buttermilk and meat in a zipper top bag or plastic container and refrigerate up to 24 hours. Drain meat (do not rinse), cut into medium strips, toss with bacon, and grind using a small die. (Keep the meat very cold for grinding to achieve the best texture.) Using your hands or a wooden spoon, stir to evenly combine.
Combine the potatoes, oil, salt, and pepper in a microwave-safe bowl. Loosely cover the bowl and microwave on high until the potatoes begin to soften, 7 to 10 minutes, stirring several times. Drain the potatoes well.
Heat a 12-inch nonstick skillet over medium-high heat and cook the ground meat just until it is no longer pink, breaking it into small pieces as it cooks. (If using precooked meats, warm the meat over medium heat and continue with remaining steps.) Add the onion and red pepper and cook until softened and lightly browned, 5-10 minutes.
Add the garlic and cook until fragrant, about 30 seconds, stir in the potatoes, cream, and hot sauce. Using the back of a spatula, gently pack the potatoes into the pan and cook undisturbed for 2 minutes. Flip the hash, one portion at a time, and lightly repack it, repeating the flipping process every few minutes until the potatoes are nicely browned, 6 to 8 minutes. Stir in the parsley, repack the hash, and make four shallow wells in the hash. Crack 1 egg into each well and sprinkle with salt and pepper. Reduce the heat to medium-low, cover with a tight-fitting lid, and continue to cook until the eggs are just set, about 5 minutes. Divide between four serving bowls, top with Fresh Tomato Relish, and serve immediately.
Fresh Tomato Relish
2 Tbsp. onion, fine dice
1 c. tomato, small dice
1 tsp. balsamic vinegar
1 tsp. canola oil
½ tsp. granulated sugar
A few pinches of salt
Freshly ground black pepper
2 Tbsp. chopped fresh parsley
Put diced onion in a bowl, cover with cold water and let stand 5 minutes; drain and pat dry. Combine onion with remaining ingredients, cover and let stand at room temperature while hash is being prepared.
Hash is a hearty dish whose name comes from the French word hacher, meaning "to chop". The “regulars” in hash are some type of potato, onion, and meat topped with a sunny side up egg. It’s a perfect way to use leftovers because the ingredients in hash can be swapped around to take advantage of seasonal produce. Spring and summer versions can include fresh asparagus, scallions, spinach, zucchini and sugar snap peas. Fall and winter versions are well-suited to root vegetables like turnips, carrots, parsnips, sweet potatoes, and beets. Fruits - apples, peaches, and dried cranberries - add a complementary flavor and interesting texture. This recipe features ground snow goose meat soaked overnight in buttermilk, but it can easily be replaced with raw ground turkey or pork sausage. Ground venison, Canada goose or boar are flavorful substitutions as well. Precooked meats like corned beef, shredded pork or pot roast can be used for a quick dinner solution.