Lunchbreak: The Bristol chef Sean Pharr makes knackwurst with potato pancakes and maple creme fraiche

June 25, 2015

Peel the potatoes. Peel the onion. Using a box grater, shred the potatoes and onion. Salt and let stand for 5 minutes. Place the grated onion and potato in a towel and squeeze out as much water as possible. Mix the potato and onion with the eggs and flour …