Pheasant hash moist and delicious
photo by teresas
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 59.14 ml butter
- 473.18 ml diced and cooked potatoes
- 2-3 pheasant breast, cooked and diced
- 1 small onion, minced
- 340.19 g can canned corn niblets
- 4.92 ml dried tarragon
- 4.92 ml dried parsley
- 2.46 ml black pepper
- 7.39 ml instant chicken bouillon
- 59.14 ml water
- 118.29 ml milk
- 283.49 g can cream of chicken soup
directions
- Melt butter in a large covered frying pan.
- Add potatoes and brown.
- Add remaining ingredients, mix thoroughly; cover and simmer for thirty minutes.
- Stir occasionally.
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RECIPE SUBMITTED BY
Monica in PA
Pittsburgh area, PA
Hi! I was introduced to this great site by my friend Chef WJKING.
I'm excited to swap recipes with you!
I'm a SAHM to 6 year-old Olivia and 2 yr. old A.J. and wife to Armando.
My hobbies are: scrapbooking, reading, cooking/collecting cookbooks & recipes, geneaology and photography.
My favorite all-time cook-book was given to me as a gift from my good friend/cook Alisa...Julia Child's "The Way to Cook". These recipes are easy, high-flavor and extremely adaptable. She gives you lots of options and variations with 1 recipe.