Crispy “Sichuan” Hashbrowns and Eggs

Method7 steps · about 50 min

1. 1

   Step 1: Peel the large russet potato (1) and grate it coarsely with a box grater or coarse food-processor disc. Wrap the shreds in a clean dish towel and squeeze out as much liquid as possible. Prepare the julienned scallion (1), minced garlic (2 cloves) and minced ginger (1 teaspoon) before heating the skillet.

   Uses 1 large russet potato (peeled) · 1 scallion (julienned) · 2 cloves garlic (minced) · 1 teaspoon ginger (minced)

2. 2

   Step 2: Put all the squeezed potato from step 1 in a bowl. Add all ¼ tsp red pepper flakes, ½ tsp salt, ⅛ tsp pepper, the prepared scallion, garlic and ginger, 1 tsp soy sauce, 1 tsp rice vinegar and the additional binding egg (1). Toss until evenly mixed. Keep the four topping eggs separate.

   Uses All squeezed grated potato · ¼ teaspoon crushed red pepper flakes · 1/2 teaspoon salt · ⅛ teaspoon pepper · All prepared scallion, garlic and ginger · 1 teaspoon soy sauce · 1 teaspoon rice vinegar · 1 egg for the potato mixture

   
3. 3

   Step 3: In a 12-inch skillet, heat all ¼ cup vegetable oil over medium heat. Add all 2 tsp Sichuan peppercorns and watch them toast gently until the oil is fragrant, using about 10 minutes as a guide. Lower the heat if they darken too quickly; stop before the peppercorns burn.

   Uses ¼ cup vegetable oil for potato cakes · 2 teaspoons Sichuan peppercorns

   
4. 4

   Step 4: Scoop out and discard the peppercorns from step 3 with a slotted spoon, leaving their fragrant oil in the skillet. Raise the heat to medium-high. Divide all the seasoned potato mixture from step 2 into four equal portions and put them in the 12-inch pan, pressing each into an even circle without crowding.

   Uses Infused frying oil after discarding the peppercorns · All seasoned grated potato with its binding egg

   
5. 5

   Step 5: Press the four cakes from step 4 evenly with a spatula. Fry the first face until golden brown, checking from 5 minutes within the usual 5–8-minute guide. Shake the pan gently to prevent sticking and add a little extra vegetable oil only if needed. Turn the cakes when the first face is golden.

   Turn first golden potato-cake face · 5 minUses Four potato cakes in the infused frying oil · extra vegetable oil for frying, as needed

6. 6

   Step 6: Cook the turned potato cakes from step 5 until the second face is golden brown and the grated potato is tender throughout. Keep watching and adjust the heat as needed so the outside does not burn before the center cooks. Continue until the egg-bound center reaches 71°C, then lift the cakes onto a clean plate, leaving pan oil behind.

   Uses Potato cakes turned after the first golden face

   
7. 7

   Step 7: Meanwhile, fry the four topping eggs in a separate pan, using a light coating of extra vegetable oil only if needed. Cook until both whites and yolks are firm. Serve one cooked egg over each finished potato cake from step 6, giving two cakes and two eggs to each of two breakfast portions.

   Uses 4 eggs for topping · extra vegetable oil for frying, as needed · All four fully cooked potato cakes lifted from the frying oil