2-inch piece of root ginger, peeled and finely chopped
2 teaspoon ground coriander
2 teaspoon white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1 mild red chilli, deseeded and finely chopped
4 garlic cloves, finely chopped
3 tablespoons pine nuts
5 tablespoons white wine
Freshly ground black pepper
4 eggs
Sumac, for dusting
For the hash browns
800 grams russet potatoes, shredded
Salt
Hawaiij spice mix
60 milliliters Rapeseed oil
Steps
Mix the beef and lamb in a bowl with salt, ginger, coriander, white pepper, nutmeg, chilli, garlic, pine nuts and white wine. Cover and leave to marinate in the fridge for at least 1 hour.
When ready, begin shaping the sausages and cook over medium heat for 5 minutes.
Break the eggs over the sausages, keeping some space between each egg.
Let them settle for the first minute. Season to taste with salt and pepper and sprinkle some sumac.
To make the hash browns: Shred the potatoes, season with salt and mix well to combine.
Wrap in a kitchen towel and squeeze out as much liquid as possible. Transfer onto a plate
And pat dry.
Add the potatoes to frying pan over medium, sprinkle over with sumac, salt, and freshly
Ground pepper. Press it into an even layer and cook until golden brown on the bottom, then flip and brown on the other side for 2-3 minutes longer. Remove and drain on a paper -towel lined plate.