Home Recipes Wisconsin Bratwurst and Eggs with Hashbrowns

Wisconsin Bratwurst and Eggs with Hashbrowns

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Wisconsin native and owner of Seattle’s Mae’s Phinney Ridge Café Jeanne Mae Barwick favors her recipe for Wisconsin Bratwurst and Eggs—with a healthy portion of Guinness— to kick-start an early day.

Makes: 6

  • 6 large Idaho bakers-style potatoes, peeled and shredded
  • 1 dozen high-quality bratwurst
  • 1 dozen fresh grade-AA large eggs
  • 6 cans Guinness Stout
  • vegetable oil (for frying)


• Gently boil bratwurst in beer for 20 minutes.

• While the sausages boil, prepare hashbrowns by peeling and grating potatoes, working quickly so the brats don’t overcook.

• Place hash browns and vegetable oil in a cast iron skillet over high heat, turning once for uniform crispness.

• Once cooked to preference, hold hashbrowns in a sheet pan in the oven on low heat.

• Remove boiled bratwursts from beer, keeping beer warm on the back of the stove.

• Place bratwursts in a skillet drizzled with vegetable oil and fry on medium heat for 10 minutes. Transfer bratwurst back to the warm beer.

• Fry eggs in a nonstick pan, four at a time, 2 minutes on one side, 1 minute on the other.

• Place two eggs, two bratwurst and a portion of hashbrowns on each plate and serve.


Choose a Dry Stout for this recipe

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