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!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
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.
Calories: 206kcal | Carbohydrates: 21g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 204mg | Sodium: 256mg | Potassium: 391mg | Fiber: 2g | Vitamin A: 7.1% | Vitamin C: 12.7% | Calcium: 5.4% | Iron: 12.9%