Friday, 14 June 2019
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| Braunschweiger Potato Hash |
"I turned into making breakfast one morning and determined I wanted a few type of meat to go together with my eggs and fried potatoes. All we had available became some braunschweiger, so I tossed some in the pan with the potatoes and this dish was born."
Ingredients :
- 1/4 cup vegetable oil
- 4 russet potatoes, peeled and cut into 1/2-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- eight ounces braunschweiger (liverwurst), sliced
- salt and ground black pepper to flavor
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 30M |
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- Heat vegetable oil in a big skillet over medium heat. Stir potatoes into warm oil to coat; season with garlic powder and onion powder. Place a cowl at the skillet and cook dinner, stirring occasionally, until the potatoes are browned and soft, approximately 15 mins. Drain excess oil.
- Mash braunschweiger into the potato aggregate. Cook and stir until the braunschweiger is warm and barely crisp, about five mins. Season with salt and pepper to serve.
Notes :
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