You've tried the typical English fry up – now try the Middle-Eastern version!
• 7 ounces finely minced beef
• 7 ounces finely minced lamb
• 1 1/2 teaspoon sea salt, plus extra for seasoning
• 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
• Hawaiij spice mix
• 60 milliliters Rapeseed oil
1. 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.
2. When ready, begin shaping the sausages and cook over medium heat for 5 minutes.
3. Break the eggs over the sausages, keeping some space between each egg.
4. Let them settle for the first minute. Season to taste with salt and pepper and sprinkle some sumac.
5. To make the hash browns: Shred the potatoes, season with salt and mix well to combine.
6. Wrap in a kitchen towel and squeeze out as much liquid as possible. Transfer onto a plate
7. And pat dry.
8. Add the potatoes to frying pan over medium, sprinkle over with sumac, salt, and freshly
9. 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.
10. Serve together with the sausages and eggs.