This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #simpleswap #CollectiveBias”
This Sweet Potato and Corned Venison Hash is a healthier version of the traditional corned beef hash. It is so much more flavorful than traditional hash, you’ll never go back!
I am really excited to be working with Mazola® Corn Oil. There is one big thing I didn’t know about Mazola. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
That is really exciting news! As a horticulturist, I have always felt that plant based products are much better for you. The fact that Mazola® Corn Oil is superior to extra virgin olive oil when it comes to cholesterol, though, is a surprise!
If you’ve been following my little corner of the cybersphere, you know that I often substitute venison in traditional recipes that utilize beef. I will try to lighten up a traditional corned beef hash meal with a few simple swaps!
Venison contains roughly half the calories and 5 times less fat than beef so I made that my recipe swap #1!
Sweet potatoes and potatoes are hard to even compare! Sweet potatoes are a powerhouse of vitamins, antioxidants and nutrients which is my second swap.
In addition, for a traditional hash recipe I would use butter. This Mazola® Corn Oil will be an awesome swap for the butter or lard, as it has a fraction of the saturated fat of butter and NO cholesterol!
Now that’s a win-win in my book! I can make my family a delicious, nutritious dinner that is actually better for you! Who doesn’t want to have a more wholesome diet? Especially when it tastes great!!
The other thing I love about Mazola® Corn Oil is that it has higher smoke point than many oils, or butter. The higher smoke point means that your food will not have a bitter taste from being overheated! It’s great for this longer sautéed Sweet Potato & Corned Venison Hash!
We love to have “Brinner”, breakfast for dinner and usually have it at least once per week! It is so quick and easy for a busy weeknight!
This Sweet Potato & Corned Venison Hash is one of our favorites! If you have some venison roasts, be sure to check out my Brining Corned Venison post and also my Slow Cooker Corned Venison to cook it, once it’s brined. They are a big hit at my house and one of my largest searched for on Google!
Have you been trying feed your family lighter foods, as well? Check out the study above and learn how Mazola® Corn Oil can help you do just that!
I hope you enjoyed the post today for Sweet Potato and Corned Venison Hash! Leave a comment below with some of your favorite swaps to make your dishes lighter for you family! Thanks for stopping by!
Other Delicious Corned Venison Recipes on Binky’s Culinary Carnival
Enjoy! And have fun cooking!
Corned Venison Hash & Eggs with Sweet Potatoes
- 1 tbsp Mazola® Corn Oil, add more if pan becomes too dry
- 4 small sweet potatoes, yams, diced into 1 inch cubes
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika, you can substitute sweet paprika
- 1 medium onion, diced finely
- 1 lb. previously cooked, corned venison, diced into 1 inch cubes
- 4 baby colored bell peppers. cut in strips
- 8 eggs
- Toss potatoes with spices and mix in about 1 teaspoon of oil.
- Heat oil in a heavy pan, preferably cast iron, until very hot. About 350°F. Add sweet potatoes and cook for 5 minutes with oil very hot. Turn down burner to medium. Let sweet potatoes sauté until brown on bottom. Don't turn or move the potatoes around until they are browned or they will fall apart.
- As each side browns, turn and do another side. After you have flipped them 2 or 3 times, check to see if they are getting soft. If they are, add onions and venison chunks and sauté them, as well. The last 5 minutes, add the pepper strips and sauté them.
- When the hash is browned to your liking, turn to low and keep warm.
- In a separate pan, cook the eggs to your liking. Easy over, sunny side up or poached. We like a cross between poached and easy over. We coat a non-stick pan with a light coating of Mazola over medium high heat. Carefully add egg, so you don't break the yolk. Add a tablespoon or 2 of water to the pan next to the eggs and the cover the pan with a lid. Depending on the size of the egg, how hot your pan is, the egg will take about 4 or 5 minutes to our desired minutes. That is runny yolk and firm white.