Medley of pan-fried mushrooms with thyme polenta sausage
Big brekkie with pork chipolatas, grilled thick-cut bacon, eggs, mushrooms
Bite into bangers and hash at Annerley's Snag & Brown
Chicken, spinach and pinenut sausages, slow poached eggs, and potato, tomato and fetta hash brown
Bite into bangers and hash at Annerley's Snag & Brown
Braised pork belly with black pudding, hash, slow poached eggs and popcorn crackling
Bite into bangers and hash at Annerley's Snag & Brown

Bite into bangers and hash at Annerley’s Snag & Brown

Look – we’re not going to tell you that a crispy hash brown from McDonald’s isn’t a nice treat on occasion, but a real hash brown never leaves you wanting. Snag & Brown is bringing delicious, roasted hash browns and pairing them with all kinds of gourmet sausages for a truly unique brunch experience.

On any list of breakfast staples, bacon and eggs are usually the first words off the tip of the tongue. That’s fine – both of those foods are great and delicious – but hash browns and sausages are up there when it comes to the unsung heroes of recovery brekkies and gargantuan fry-ups. Snag & Brown is a quaint cafe situated on Ekibin Road in Annerley that has elected to showcase the versatility of hash browns and snags in its all-day breakfast and lunch menu. Cafe owners Ric LaSpina and Steve Holmes have taken over the space formerly occupied by Azafran and instilled a home-like, retro and up-cycled aesthetic – adding a comfortable charm to the venue as a whole.

The menu boasts a broad spectrum of delicious made-to-order options to get hung up on (or snagged by, if you will) ranging from brekkie classics to truly outrageous originals. If you are keen on hash in a hurry, go elsewhere – these golden morsels are lovingly roasted and come in a range of flavours such as sweet potato and roasted onion and potato, tomato and feta. The moreish hash browns are gluten and egg free, as is a sizeable portion of the menu. Crowd favourites include braised pork belly with black pudding, hash, slow poached eggs (cooked at 63 degrees, to be precise) and popcorn crackling as well as chicken spinach and pine nut sausage, eggs, leafy greens and hash. Snag & Brown sources its meat from top-notch butcher Annerley Meats and will offer new dishes regularly. Bear Bones Coffee and teas from West End Tea Co are available, soon to be followed by a beer, wine and spirits offering in the near future.

For more information, check out Snag & Brown in the Stumble Guide.

The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.


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