I can’t believe it took me this long to share a breakfast recipe.
I love breakfast and this is definitely a feel-good meal. The “hearty” hash is made with with hearts and livers from wild goose. There is a little heat from the jalapeños, a touch of sweetness from the potatoes, and a lot of richness from the meat and eggs. Of course, I also had to throw in some kale because I’m always looking for ways to add more greens to my diet. If your not a kale lover, swiss chard is a good substitute.
I will never forget the first time I cooked with Offal. It was opening day of dove season in Houston, TX, and I really wanted to make Hank Shaw’s dirty rice recipe that has hearts and livers chopped up. I asked my husband, his dad and brothers to save every heart from every dove shot on opening weekend (half-joking), and they did, every single teeny tiny one of them! After a couple of days and several limits, I ended up with a bowl full of little bitty hearts. I made that cajun dish and it was devoured by everyone. That recipe was a game changer and since then, I have always saved the odd end bits from what we shoot.
Why save organ meats?
There are a number of reasons to save the hearts and livers from game. One is to treat the animal with respect by not letting anything go to waste. Sometimes its about the wide variety of applications that giblets are useful for. Another reason is that organ meats are actually incredibly nutrient dense!
Organ meats are high in protein and packed with vitamins, minerals and essential amino acids. In particular, the livers are very high in Retinol Vitamin A (not the same as beta-carotene found in carrots). Apparently, because livers are such a nutritional powerhouse, its one of the first things that predatory animals eat from their prey. According to Dr. Mercola, the liver contains more nutrients, gram for gram, than any other food. For more nutritional information of organ meats, check out Chris Kresser‘s website, he has a great article on this.
One of my favorite ways to eat hearts and livers is to chop them up and eat them as a hash for breakfast. It’s an easy way to disguise the meat for those picky eaters because when chopped into small pieces and with the right seasonings, it practically tastes like ground sausage. I used hearts and livers from Greater Canada’s for this recipe, but I have also used pheasants and ducks. I didn’t use the gizzards for this because I don’t like the dense texture. For me, gizzards really needs to be cooked low and slow to break it down.
So, if you weren’t saving the giblets before, hopefully this recipe will change your mind. It doesn’t take but a minute to take them out of a bird and you will probably experience a little more gratification knowing your using as much of the animal as possible.
- 1 C. of Chopped Hearts + Livers (2 or 3 from Greater Canada, or several from Pheasants, Mallards, etc.)
- 1 Large Yellow Onion, Chopped
- 4 Cloves of Garlic, Minced
- 2 Jalapeños, Minced
- 2 Large Leaves of Kale, ribs removed and chopped
- 2 lb. of Sweet Potatoes (about 2 Large Potatoes)
- ½ Lime, Juiced
- ½ t. Cumin
- 1 t. Oregano
- Salt + Pepper to taste
- *Smokey Paprika (optional)
- Oil or Fat for Cooking (Avocado Oil, Ghee, or Duck Fat, etc.)
- 4 + Eggs
- Cilantro, Avocado + Hot Sauce for serving
- Preheat the Oven to 350 degrees.
- Chop the sweet potatoes (skin on or off - your preference) into small ½" cubes and add to a large bowl. Drizzle about a tablespoon of cooking oil over the sweet potatoes and squeeze the juice from half the lime. Season generously with salt and pepper and mix to combine. Spread the sweet potatoes across a large sheet pan and roast in the oven for about 30 minutes until tender on the inside and a little crispy on the outside.
- Finely chop the hearts and livers into small pieces and set aside until ready to cook.
- Preheat oil in a large saute pan or cast iron to medium high heat. Add the onions and cook until soft and beginning to caramelize. Add the hearts and livers and cook until they begin to brown, about a minute or two. Reduce the heat to low and add the Garlic, Jalapeños and Kale. Continue to stir until the kale softens. Season with the Cumin, Oregano and taste for extra salt and pepper. When the sweet potatoes are fully cooked, add them to the pan with hearts and livers and stir to combine. Keep warm until ready to serve.
- In a separate non-stick pan, pre-heat another tablespoon of oil at medium heat. Crack eggs into the pan once hot and cook until the bottoms start to crisp and bubble and the whites are set, leaving the yolk a bit runny. This should only take about 2 minutes or so. Season with salt, pepper, and a sprinkle of smokey paprika.
- Serve eggs over the hash with avocado slices, cilantro sprigs, and hot sauce.