Venison Minute Steaks and Egg Hash

Ingredients

• 1 pack Silver Fern Farms Venison Minute Steaks
• 2 big potatoes, cut into small pieces
• 1 onion, chopped
• 2-4 large eggs 
• 1 cup baby spinach leaves
• 1 Tbsp tomato paste
• 400g tomatoes, crushed
• Oregano or basil
• Optional cherry tomatoes, halved
• Salt
• Pepper

Method

Remove Silver Fern Farms Venison Minute Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins. Pat dry with a paper towel.

Cut the potatoes into small pieces and add to a pan. Season with salt and pepper. Sauté the potatoes until lightly browned (about 8-12 mins). Remove from pan.

Bring a pan to medium heat, cook the venison until it develops colour – around 40 seconds. Flip and cook for 15 - 20 seconds.

Remove from heat, cover loosely, and allow to rest for 5 mins.

In the same pan, add garlic and onion, cook till soft. Add diced tomatoes, season with salt, pepper and dried oregano.

Add potatoes to pan and leave to simmer with the lid on until a knife can pierce the potatoes easily. 

Remove lid, add baby spinach leaves. Stir through. 

Make 2-4 shallow wells in the potato mixture and crack an egg into each one. Cook until the egg whites are set but the yolks are still runny (6 to 12 mins).

Slice the venison across the grain into pieces. Top the potato and egg mixture with the venison and serve.

Optional: To garnish, scatter the cherry tomatoes throughout the pan