When faced with the dilemma of making bacon or sausage for breakfast, we say, why not both! If the chef (or butcher) does right, the venison will be the star of this easy-to-make maple sweet potato hash. It’s sweet, savory and extra meaty. The perfect side dish for a brunch or even a weeknight dinner.
- 4 cups diced sweet potatoes
- 1 lb bacon diced into bite sized pieces
- 1 lb venison breakfast sausage (if using cased sausage, remove casing)
- 1/2 teaspoon cinnamon
- 1 Tablespoon pure maple syrup
- 3 Large Eggs
- 1 sprig of parsley
- Preheat oven to 425°F.
- Chop bacon into 1/2″ pieces. (bacon is easiest to chop when the slices are stacked.)
- Add the bacon to a large skillet and turn stovetop heat onto medium.
- Cook the bacon, stirring occasionally, until it’s done through and just beginning to get crispy – anywhere from 5-15 minutes depending on the thickness of the bacon.
- Using a slotted spoon, remove the bacon to a paper-towel lined plate and set aside.
- Add the venison breakfast sausage to the skillet, cook until browned. (get our favorite venison sausage recipe here!)
- Remove sausage and drain all but 2 Tablespoons of the grease out of the skillet.
- Add the diced sweet potatoes to the skillet and sprinkle with the cinnamon.
- Place the skillet into your preheated oven, and cook the sweet potatoes for 30 minutes, or until they are fork tender.
- Mix the cooked bacon and sausage back into the sweet potatoes and drizzle the maple syrup over the top.
- Create 3 small indentations in the surface of the hash, and crack your eggs into each one.
- Return mixture to the oven for 10-12 minutes, or until egg yolks have reached your desired texture.
- Remove from oven, top with fresh chopped parsley and enjoy.