This recipe is a great new way to prepare our most popular product, our Pinklewurst!

Start by washing then grating about 4 or 5 potatoes (size depending) into a draining bowl. Once grated, rinse with cold water until it runs clear through the potatoes, about 10-15 seconds. Next, squeeze out the access moisture using a cheesecloth, towel, or paper towel (carefully!). Add potatoes to your large mixing bowl.

Microwave your pinklewurst for 45 seconds to a minute, to losen the casing. Cut open and add contents to the potatoes. Next add in

• 3/4 cup flour
• 2 tbs garlic powder
• 1 egg
• 1/4 tps each of salt n pepper
• 1 LARGE tablespoon paprika

combine until mixed well.

Heat a drizzle of oil over medium high heat. Form your hashbrown mixture into little balls and place into the pan, then either with a spatula, or the bottom on a large mug, press the mix into the pan to flatten it into the perfect hashbrown! (This method helps them stay together, and helps with not making them too thick). Cook 4-5 minutes on each side until golden brown!

Serve with Ketchup and eggs for an amazing breakfast

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Instructions

Prepare the Potatoes

Wash and grate the potatoes into a draining bowl. Rinse with cold water until it runs clear (about 10–15 seconds). Squeeze out excess moisture using a cheesecloth, towel, or paper towel. Add to a large mixing bowl.

Prepare the Pinkelwurst

Microwave the pinklewurst for 45 seconds to 1 minute to loosen the casing. Cut open and add the contents to the potatoes.

Mix the Batter

Add flour, garlic powder, egg, salt, pepper, and paprika to the bowl. Mix until well combined.

Form the Hashbrowns

Heat a drizzle of oil in a pan over medium-high heat. Form the mixture into small balls and place into the pan. Use a spatula or the bottom of a mug to press and flatten into hashbrown shapes.

Cook the Hashbrowns

Cook for 4–5 minutes on each side until golden brown and crispy.

Serve

Serve hot with ketchup and eggs for a complete breakfast.