THESE CHINESE STYLE HASH BROWNS ARE FLAVORED WITH SZECHUAN PEPPER, GARLIC, GINGER AND SOY SAUCE FOR A LITTLE EXTRA KICK TO YOUR MORNING MEAL!
This recipe was adapted from a recipe developed by the Woks of Life for Crispy “Sichuan” Potato Cakes and Eggs. Click here for the original recipe. When I first read this recipe, I thought “I must try this immediately.” And I did, the very next weekend. The hash browns have such a wonderful flavor, with a little of that numbing spice from the Szechuan peppercorns, and umami flavor from the soy sauce. And who doesn’t love a beautiful sunny side up egg?
I use dried hash browns in this recipe, similar to the hash browns I used to make these egg tarts. These dried hash browns are my go to any time I want to make a potato based breakfast dish. They are just so easy to use, I can’t recommend them enough (no I am not being paid to say this, although maybe I should be??)
I absolutely love the flavors in these Chinese style hash browns. It really gives the potatoes and extra boost of flavor. Or I guess any flavor, they are just potatoes after all. Kidding aside, these things are seriously delicious. I’m not sure I ever want to go back to regular hash browns.
Mix the potatoes, 1 egg, scallions, garlic, ginger, soy sauce, vinegar, salt and pepper in a bowl.
Heat coconut oil in a nonstick skillet over medium heat. Add the Szechuan peppercorns and cook for about 3-4 minutes, until fragrant, being careful not to let them burn. Remove the peppercorns with a slotted spoon. Add the potato mixture and cook until crisp on both sides, about 2-3 minutes per side.
Remove from heat and plate. In the meantime, cook the eggs, sunny side up, in a nonstick skillet with coconut oil or butter. I find it best to cook your eggs on medium-high heat to get them crisp around the edges.
Place eggs on top of Chinese style hash browns and serve. Garnish with chives if desired.