Spiced Crispy Chinese Hashbrowns and Eggs

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Spiced Crispy Chinese Hashbrowns and Eggs. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Spiced Crispy Chinese Hashbrowns and Eggs is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spiced Crispy Chinese Hashbrowns and Eggs estimated approx 50m.

To get started with this recipe, we have to prepare a few ingredients. You can have Spiced Crispy Chinese Hashbrowns and Eggs using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Spiced Crispy Chinese Hashbrowns and Eggs:

1. 1 large russet potato, peeled
2. 1/4 teaspoon crushed red pepper flakes
3. 1/2 teaspoon salt
4. 1/8 teaspoon pepper
5. 1 scallion, julienned
6. 2 cloves garlic, minced
7. 1 teaspoon ginger, minced
8. 1 teaspoon soy sauce
9. 1 teaspoon rice vinegar
10. 4 eggs, plus 1 for the potato mixture
11. 1/4 cup vegetable oil, plus more as needed
12. 2 teaspoons Sichuan peppercorns

Instructions to make to make Spiced Crispy Chinese Hashbrowns and Eggs

1. Using a food processor with a coarse grating disc or a regular box grater, grate the potatoes. Place the grated potato in the middle of a clean dish towel, wrap it up, and squeeze out as much liquid from the shredded potatoes as you can.
2. Transfer to a bowl, and toss with red pepper flakes, salt, pepper, scallions, garlic, ginger, soy sauce, rice vinegar, and 1 egg until thoroughly combined.
3. In a skillet, heat the vegetable oil over medium heat. Add the sichuan peppercorns and allow them to toast in the oil for 10 minutes or so, until fragrant.
4. Use a slotted spoon to scoop out the peppercorns and discard. Turn up the heat to medium high. Divide the potatoes into four portions, and add to the pan, making 4 “pancakes.”
5. Use a spatula to press each into an even circle, and cook until the bottom is golden brown (5-8 minutes), shaking the pan frequently so the potatoes don’t stick and adding more oil as needed. Flip, and cook until the other side is golden brown.
6. Meanwhile cook the eggs sunny side up. Serve the eggs on top of the hashbrowns.

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