Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spiced crispy chinese hashbrowns and eggs. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Spiced Crispy Chinese Hashbrowns and Eggs is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Spiced Crispy Chinese Hashbrowns and Eggs is something that I have loved my whole life.

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To get started with this recipe, we must first prepare a few ingredients. You can have spiced crispy chinese hashbrowns and eggs using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spiced Crispy Chinese Hashbrowns and Eggs:

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

Heat the oil in a nonstick skillet over medium heat. Melt butter and pour evenly over hash-browns. While baking, whisk milk and sour cream together in medium bowl, whisk in eggs, then salsa. 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. by: Sarah.

Steps 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.

While baking, whisk milk and sour cream together in medium bowl, whisk in eggs, then salsa. 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. by: Sarah. The hash browns were golden and crispy on the outside and creamy in the middle. My girlfriend said she felt like hash browns with bacon and onions in them so I used this recipe as my starting point. See recipes for Eggless Hash browns

So that is going to wrap this up with this special food spiced crispy chinese hashbrowns and eggs recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!