Instructions

1. Microwave the unpeeled potatoes until just cooked. Cool and grate into a bowl. Gently mix with the flour, beaten egg, spring onions and season to taste, shape into 4 patties and dust with flour. Chill.
2. Cook Ryan’s sausages on a low heat until the fat starts to render, then add the sliced onions. Cook until golden.
3. Add our BASKETCASE SMOKEY BOURBON BBQ SAUCE to the mushrooms and a splash of water, simmer for around 20 minutes until the sauce reduces and become sticky.
4. Pan fry the hash browns in hot oil until golden.
5. Serve for brunch with eggs of your choice and grilled tomatoes.