Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spiced crispy chinese hashbrowns and eggs. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Spiced Crispy Chinese Hashbrowns and Eggs step by step. 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.

Spiced Crispy Chinese Hashbrowns and Eggs is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Spiced Crispy Chinese Hashbrowns and Eggs is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook spiced crispy chinese hashbrowns and eggs using 12 ingredients and 6 steps. Here is how you cook it.

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

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

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. See recipes for Eggless Hash browns Ok, now that you've read my obsessive spiel on crispy hash browns, let's get to the breakfast skillet toppings. My crispy potatoes lend the perfect "bed" for sautéed peppers, bacon crumbles, eggs, and smoky gouda cheese.

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.

Ok, now that you've read my obsessive spiel on crispy hash browns, let's get to the breakfast skillet toppings. My crispy potatoes lend the perfect "bed" for sautéed peppers, bacon crumbles, eggs, and smoky gouda cheese. Or any cheese you prefer, really. It's your typical eggs and hash breakfast, only taken to the next level. I used both red and green peppers to add a little color.

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