- 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.
- Cook Ryan’s sausages on a low heat until the fat starts to render, then add the sliced onions. Cook until golden.
- 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.
- Pan fry the hash browns in hot oil until golden.
- Serve for brunch with eggs of your choice and grilled tomatoes.


