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Learn how to make the most incredible spicy Asian inspired Crispy Hash Browns in under 30 minutes. A touch of soy sauce, a little five spice, some crushed Sichuan peppercorns, this hash brown recipe trumps any boring restaurant version!
This recipe was originally published in April 2017. It has been updated for content and photos. For a good laugh, scroll down below the recipe card and check out the old photos!
These Crispy Hash Browns might be the best hash browns ever. For reals. So much amazing flavor they blow all other hash browns right out of the water.
And I’m not just saying that. This hash brown recipe is damn good. And super easy, especially if you opt to use frozen hash browns instead of grating your own.
I know, that’s cheating, but I don’t care. Feel free to grate your fresh, but these crispy hash browns came out perfect using the frozen ones.
This recipe was adapted from an original recipe developed by the Woks of Life for Crispy “Sichuan” Potato Cakes and Eggs.
The Ingredients for Crispy Hash Browns
These aren’t your typical crispy hash browns guys. I added a little oomph to them – some tongue numbing Sichuan peppercorns and a touch of Chinese five spice really give these hash browns a boost of flavor.
What are Sichuan Peppercorns?
Sichuan (Szechuan) peppercorns are a spice that is grown in the Sichuan province of China. Many people associate them with spicy food, but they actually are not spicy. They have slightly citrusy undertones and a numbing quality and are typically used in spicy dishes like this Mapo Tofu.
As for the hash browns, you can grate your own, use instant hash browns or buy frozen ones. I personally opt for the instant or frozen as they are much more convenient. Just make sure you get as much water out of them as you can.
- Shredded potatoes (fresh, frozen or instant all work)
- Sichuan peppercorns – toasted and ground
- Chinese five spice
- Soy sauce
- White pepper
- Garlic & onion
- Green onions
- Ghee/duck fat/canola oil – it needs to be an oil with a high smoke point.
Should I Thaw Frozen Hash Browns Before Using Them?
For this recipe, I just throw them in the colander frozen and rinse them with hot water. They thaw pretty quickly that way.
How to Make Crispy Hash Browns
There are a few things you can do to ensure your hash browns come out nice and crispy:
Rinse the Potatoes
Rinsing the shredded potatoes before frying them helps to eliminated some of the starch on the outside.
Dry the Potatoes
Once you’ve got all the starch rinsed off, you’ll want to dry the potatoes with a towel to remove any excess moisture. Too much moisture will keep your hash browns from getting crispy.
Fry the Potatoes
You can’t skimp on the oil when frying hash browns. I like to use plain old canola or vegetable oil as it helps to fry the hash browns to a beautiful golden brown on the outside.
Mix the potatoes, egg, green onions, garlic, five spice, soy sauce, Sichuan peppercorns, salt and pepper in a bowl.
Heat the oil in a nonstick skillet over medium heat. Add the hash browns and cook until crisp on both sides, about 4-6 minutes per side, breaking them up slightly when flipping them. While they are cooking, periodically use a spatula to press down on them – this aids in crisping.
**You may need to do this in 2 separate batches to avoid overcrowding the pan.
How to Toast Sichuan Peppercorns
Toasting the peppercorns brings out the flavor as it allows the oils of the spice to become fragrant. Heat a skillet over medium heat and add the Sichuan peppercorns. Cook for about 2-3 minutes, tossing occasionally to ensure they don’t burn. They are done when they start to become fragrant.
Remove and grind with a mortar and pestle or spice grinder.
Tips For the Best Hash Browns
- Thoroughly rinse and dry the shredded potatoes before using them;
- Use a non-stick pan for the best results. A cast iron skillet can also be used, but I don’t recommend using stainless steel;
- Make sure to use plenty of oil – it is the best way to get nice crispy hash browns;
- Don’t touch the hash browns while they are frying. You want to allow them to get nice and golden brown before flipping them.
For a few more incredible recipes using spices, check out these new Easter Recipes from The Spice House. All these recipes would make delicious brunch ideas!
Why Are My Hash Browns Grey?
Once you shred the potatoes, the starch will start to oxidize which turns the hash browns grey. Just like and avocado or apple. To prevent this, wait to shred them until you are ready to cook.
Can I Freeze Hash Browns?
You can definitely freeze them! Break them into individual portions and place them on a baking sheet directly in the freezer for about 3 hours. Once frozen, store them in a airtight freezer safe bag for up to 6 months.
More Savory Breakfast Recipes
- Sweet Potato Hash;
- Cheesy Sausage Quiche;
- Baked Egg Cups;
- Avocado Toast Recipe;
- Browse all Breakfast Recipes!
Did you make these Crispy Hash Browns? Rate the recipe and leave a comment to let me know how they turned out!
Crispy Hash Browns (Spicy Asian Style)
- 16 ounces shredded potatoes (fresh or frozen)
- 1 egg
- 1 1/2 teaspoon Sichuan peppercorns toasted and ground
- 1/4 teaspoon Chinese five spice
- 1/4 teaspoon ground white pepper
- 1 teaspoon soy sauce
- 1 cloves garlic minced
- 1/4 onion minced
- 3 tablespoons green onions plus extra for garnish
- 1/2 teaspoon sea salt
- 3 tablespoon cooking oil (ghee, canola oil, vegetable oil, etc.)
- Spicy chili oil (for serving)
- Toast the Sichuan peppercorns in a skillet over medium heat until they become fragrant. Remove and grind with a mortar and pestle or spice grinder.
- Rinse the grated potatoes with water and drain thoroughly.
- Squeeze any excess water out of the potatoes with your hands or using a towel. I find a towel to be more effective.
- Mix the potatoes, 1 egg, green onions, minced onion, garlic, white pepper, Sichuan peppercorns, Chinese five spice, soy sauce, and salt in a bowl.
- Heat the cooking oil in a nonstick skillet over medium heat.
- Add the potato mixture and cook until crisp on both sides, about 4-6 minutes per side. While they are cooking, periodically use a spatula to press down on them.
**You may have to do this in 2 batches - keep the first batch warm in a 200 degree oven.
- Remove from skillet and serve with fried eggs and drizzle with spicy chili oil.
- Thoroughly rinse and dry the shredded potatoes before using them;
- Use a non-stick pan for the best results. A cast iron skillet can also be used, but I don't recommend using stainless steel;
- Make sure to use plenty of oil - it is the best way to get nice crispy hash browns;
- Don't touch the hash browns while they are frying. You want to allow them to get nice and golden brown before flipping them.
Check out this doozy!