1 16 oz. bag of fresh hash browns (or grate your own 1 lb. bag potatoes)
1 14 oz. can of sauerkraut – drained and padded dry
¼ cup fresh chopped dill
4 thinly sliced green onions (save 2 Tbsp. for garnish)
1 egg
2 Tbsp. flour
½ tsp. pepper
¼ cup olive oil
6 uncooked Bratwurst
3 Tbsp. whole grain mustard
3 Tbsp. Greek style yogurt

Mix the first seven ingredients together in a medium bowl. Form six to eight pancakes. Heat oil in a large skillet over medium heat. Add cakes and cook until golden brown, about six minutes per side. Transfer to a paper towel. Meanwhile, pierce each Bratwurst and grill until fully cooked or simmer in a skillet for 10-12 minutes with beer or water. Mix equal parts mustard and Greek yogurt in a small serving bowl. Serve mustard sauce with Bratwurst and Potato Cakes and garnish with reserved onions. Serves 6.