Pheasant Hash Moist and Delicious
Elevate your breakfast or brunch game with this hearty and flavorful Pheasant Hash that's as moist as it is delicious! Combining tender, shredded or diced cooked pheasant with golden-brown russet potatoes, caramelized onions, and vibrant red bell peppers, this dish is simmered to perfection in a savory stock and seasoned with paprika, garlic, and fresh herbs. The result? A comforting, rustic skillet meal that’s packed with texture and bold flavors. Top it off with a perfectly fried or poached egg for an extra touch of richness, and garnish with fresh parsley for a pop of color and freshness. Ready in just 40 minutes, this one-pan recipe is perfect for a satisfying weekend breakfast, brunch, or even a quick and comforting dinner. Indulge in the best of cozy, farmhouse-style dining with this Pheasant Hash that's designed to impress!
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Recipe Information
Ingredients
- 2 cups cooked pheasant (shredded or diced)
- 2 medium russet potatoes (peeled and diced)
- 1 medium yellow onion (finely chopped)
- 1 medium red bell pepper (diced)
- 3 cloves garlic (minced)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cup chicken or pheasant stock
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 4 large eggs (optional, for serving)
Instructions
Peel and dice the russet potatoes into small, bite-sized pieces and set aside.
In a large skillet or cast iron pan, heat the olive oil over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and turn golden brown. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the chopped onion and diced red bell pepper. Sauté for 5-6 minutes, or until the vegetables are soft and beginning to caramelize.
Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
Return the cooked potatoes to the skillet along with the shredded or diced pheasant. Stir to combine.
Pour in the chicken or pheasant stock, season with salt, black pepper, and paprika, and stir well. Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until the stock has mostly reduced and the hash is moist but not watery.
Taste the hash and adjust the seasoning as needed.
If desired, fry or poach eggs in a separate pan for serving.
Garnish the pheasant hash with chopped parsley before serving. Optionally, top each serving with a fried or poached egg for an extra layer of flavor and richness.
Serve warm and enjoy your moist and delicious pheasant hash!
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1156 mg | 385% | |
| Sodium | 3411 mg | 148% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 15.5 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 280 mg | 22% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3841 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
