Elk breakfast skillet
Try this skillet recipe on your next camping trip. It can be served as a brunch or evening meal.
2 tablespoons olive oil
2 cups hash browns*
4 slices bacon, chopped
1/2 cup chopped red onion
1 or 2 canned chipotle peppers in sauce, finely chopped
1 lb (500g) ground elk
2 large vine-ripened tomatoes, chopped
1/2 cup finely sliced celery
1/2 cup grated white cheddar cheese
1/4 cup chopped fresh cilantro (or parsley)
1 tablespoon lime juice
1/3 cup sour cream
1 large ripe avocado, chopped
Heat oil in large frying pan over medium-high heat. Add hash browns and cook, stirring occasionally, for about 10 minutes or until golden.
While hash browns are cooking, cook bacon in a large, separate frying pan over medium-high heat until crisp. Drain all but 2 teaspoons of fat from pan. Add onion and cook for about 5 minutes or until softened. Add peppers and elk and cook, stirring occasionally breaking-up any large pieces, for about 8 minutes or until elk is browned. Add tomatoes and celery and cook for about 3 minutes or until tomatoes are hot. Stir in hash browns, cheese, cilantro and juice. Top with sour cream and avocado to serve. Serves 4 to 6.
* You can find hash browns in the freezer section of grocery stores.
Recipes featured on food show Simple, Fresh, Delicious with Lovoni Walker.
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