Ingredients30 m servings 474 cals
- Heat vegetable oil in a large skillet over medium heat. Stir potatoes into hot oil to coat; season with garlic powder and onion powder. Place a cover on the skillet and cook, stirring occasionally, until the potatoes are browned and tender, about 15 minutes. Drain excess oil.
- Mash braunschweiger into the potato mixture. Cook and stir until the braunschweiger is hot and slightly crisp, about 5 minutes.. Season with salt and pepper to serve.
Per Serving: 474 calories; 30 g fat; 39.9 g carbohydrates; 12.7 g protein; 102 mg cholesterol; 768 mg sodium. Full nutrition
ReviewsRead all reviews 12
This is as old as the hills. I am 71 and my grandmother was from Sweden but lived in Germany up till WWII and she made this all the time, she learned how to make it from Braunschweig where she t...
What a perfect idea for a hash! Thank you!!! To speed things up, I nuked the potatoes a few minutes first, then diced them. I added a half of an onion to the potatoes while frying them. It all g...
Popped mustard seeds in hot oil before sauteing the onion & fresh garlic. Cubed a high quality, hand crafted braunscheiger. Once everything was crispy, folded in 4 scrambled eggs cooked with 1/4...
Just loved this recipe!! Sauteed butter, olive oil, 3 red potatoes, 1/2 yellow onion and onion till soft, added the liverwurst and cooked it for 5 mins. I then used the oven broiler to crisp it...
Had some braunschweiger I needed to use up.....this recipe fit the bill! Did make some changes as usual....butter and olive oil (and not nearly as much) instead of veg oil, used onions and garl...
This was very good - made it for a late breakfast. Added the egg on top which someone suggested. Used real onion instead of powder and would use maybe 6 oz. of braunschweiger instead of 8 oz. ...
Das schmect gut! I sauteed fresh onions and garlic with the spuds. Perfect with soft sunny side up eggs. Thanks for the recipe! This is a keeper.