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!

Course Breakfast

Cuisine American, Chinese

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 90kcal

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.