By Megan Winfrey

I love this week's recipe, because its a breakfast, lunch, or dinner-sorta dish. It's also really easy to throw together in a pinch, and I usually have all of the ingredients on hand. Except this time, I didn't have one of the most important ingredients - and egg to fry and put on top. I sincerely apologize for this, because the dish would look A LOT better with an egg on it (but what dish wouldn't?). 

Venison and Veggie Hash

• 1 venison ham, chopped 
• 4 red potatoes, cooked and chopped
• 5 small bell peppers, chopped
• 2 zucchini, chopped
• 1 onion, diced
• 3 cloves of garlic, diced
• 3 tbs. butter
• 1 cup chicken or vegetable broth
• 1 tbs. flour
• 1 egg per person
• Salt and Pepper

Heat the butter in a cast iron skillet over medium heat. Add the potatoes, onion, bell pepper, and zucchini, season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Make a well in the center of the vegetables and add the meat and garlic. Once the meat starts to brown, incorporate everything together and cook for another 5-8 minutes. Add the chicken broth and flour and stir. Let simmer for about 10 minutes until the sauce starts to thicken, stirring occasionally.

Once everything is thick and bubbly, turn off the heat and add salt and pepper to taste. Fry the eggs, sunny side up, and serve over the hash. Be sure to take a moment to appreciate the yolk dripping over delicious meat and vegetables before taking that first, glorious bite.