Recipe /
Wyoming Pronghorn Hash with Potatoes and Fried Eggs
Every state-specific species page needs one recipe that feels practical on a weekday. Hash does that job while still sounding like the place it came from.
Every state-specific species page needs one recipe that feels practical on a weekday. Hash does that job while still sounding like the place it came from.
Recipe Details
- Prep time: 15 minutes
- Cook time: 25 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 1 pound cooked pronghorn, chopped
- 2 tablespoons butter
- 1 onion, diced
- 3 cups diced potatoes
- 1 teaspoon smoked paprika
- 4 eggs
- Hot sauce or herb sauce
Instructions
- Brown the onion and potatoes in butter until crisp at the edges.
- Fold in the cooked pronghorn and paprika and press the mixture into the skillet.
- Crack the eggs over the top, cover briefly, and cook until the whites set.
- Serve from the pan with hot sauce or an herb sauce.
Why It Works In Wyoming
This recipe is tied to Wyoming through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.