Crispy “Sichuan” Hashbrowns and Eggs
These Crispy Sichuan potato cakes use ginger, garlic, chili, hint of vinegar, and Sichuan peppercorns to create a really unique and crispy hashbrown-like cake, which, when combined with a runny egg, makes the perfect start to a lazy Sunday.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large russet potato ((peeled))
- ¼ teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- ⅛ teaspoon pepper
- 1 scallion ((julienned))
- 2 cloves garlic ((minced))
- 1 teaspoon ginger ((minced))
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 4 eggs ((plus 1 for the potato mixture))
- ¼ cup vegetable oil ((plus more as needed))
- 2 teaspoons Sichuan peppercorns
Instructions
- 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 12-inch 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.