Crispy “Sichuan” Hashbrowns and Eggs
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
2
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Calories
466 kcal
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Course
Breakfast
Crispy “Sichuan” Hashbrowns and Eggs
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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.
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Ingredients
- 1 russet potato peeled, large
- ¼ teaspoon red pepper flakes crushed
- 1/2 teaspoon salt
- ⅛ teaspoon black pepper
- 1 scallion (julienned)
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 4 egg plus 1 for the potato mixture
- ¼ cup vegetable oil (plus more as needed)
- 2 teaspoons Sichuan peppercorn
Instructions
- 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.
- 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.
- 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.
- 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.”
- 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.
- Meanwhile cook the eggs sunny side up. Serve the eggs on top of the hashbrowns.
Nutrition Information
Show Details
Calories
466kcal
(23%)
Carbohydrates
25g
(8%)
Protein
14g
(28%)
Fat
36g
(55%)
Saturated Fat
25g
(125%)
Cholesterol
327mg
(109%)
Sodium
886mg
(37%)
Potassium
624mg
(13%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
610IU
(12%)
Vitamin C
8.2mg
(9%)
Calcium
88mg
(9%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 14g | 28% |
| Fat | 36g | 55% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 327mg | 109% |
| Sodium | 886mg | 37% |
| Potassium | 624mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 88mg | 9% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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