Crispy Hash Browns (Spicy Asian Style)
A touch of soy sauce, a little five spice, some crushed Sichuan peppercorns, this hash brown recipe trumps the restaurant version!
Servings 6 servings
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.
Serving: 0.5cup | Calories: 90kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 223mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg