Crispy Hash Browns (Spicy Asian Style)

4.78 from 9 votes

A touch of soy sauce, a little five spice, some crushed Sichuan peppercorns, this hash brown recipe trumps the restaurant version!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American, Chinese

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.