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