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Chinese Style Hash Browns and Eggs

These Chinese style hash browns are packed full of umami flavor and kicked up with some sichuan peppercorns to give some heat for your breakfast!
Course Breakfast
Cuisine Chinese
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 206kcal
Author Danielle Wolter

Ingredients

Instructions

  • 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.  Remove the peppercorns with a slotted spoon and discard. 
  • Add the potato mixture and cook until crisp on both sides, about 2-3 minutes per side.  Remove from heat and plate. 
  • While hash browns are cooking, fry eggs, sunny side up, in a nonstick skillet with coconut oil or butter.  Place eggs on top of hash browns and serve. 

Nutrition

Calories: 206kcal | Carbohydrates: 21g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 204mg | Sodium: 256mg | Potassium: 391mg | Fiber: 2g | Vitamin A: 355IU | Vitamin C: 10.5mg | Calcium: 54mg | Iron: 2.3mg