Sweet potatoes and the low-fat nature of venison make this dish New Year’s Resolution approved!
I had big ideas for this dish that fell a little flat. I wanted to make the sweet potatoes crispy, in the style of the famed Aussie “wedges” for an overall crispy hash. Well, sweet potato wedges are something else, indeed. They are harder to get crispy in the oven. However, the result of this simple hash still turned out magically delicious.
With so many recipes under my belt and the constant search for something new and different, I often forget that popular rule of thumb: Keep-It-Simple-Stupid. Typically, a hash is all made in a skillet. I think roasting the sweet potatoes was just enough to bring this humble dish up a notch. Another bonus is that you can cook the meat while the potatoes are roasting, so it all comes together in under 45 minutes, including chop time.
I garnished with a little bit of shredded smoked cheddar. You could easily use any other variety of cheese (like manchego… mmmm), or omit the cheese all together for something a little lighter. Additionally, this was pretty amazing topped with an over easy egg, if you feel so inclined.
- 4 medium sweet potatoes diced
- 2 tablespoon olive or other oil
- 1 pound ground venison
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary minced, plus more for garnish
- salt and pepper to taste
- 1/2 cup shredded cheddar I used smoked cheddar and it was delicious!
Preheat the oven to 425F. Spray a foil-lined baking sheet with pan spray. Add the chopped sweet potatoes and spray them also with pan spray. Sprinkle with a little salt and pepper to taste. Bake until tender and just starting to brown, about 30 minutes.
Meanwhile, heat a skillet over medium-high heat. Add the olive oil. Brown the meat, adding a little more salt and pepper to taste. Continue cooking until the liquid released from the meat has mostly evaporated. Then add the onions, garlic and rosemary and continue to sauté until the onions become translucent (about 5-8 minutes). Keep warm until the sweet potatoes are finished.
Once tender and starting to turn golden brown, remove the sweet potatoes from the oven. Toss everything together in a big serving dish. Garnish with more chopped rosemary and shredded cheese.