Ingredients

The following ingredients have 6 Servings
  • 16 ounces shredded potatoes ((fresh or frozen))
  • 1 egg
  • 1 1/2 teaspoon Sichuan peppercorns (toasted and ground)
  • 1/4 teaspoon Chinese five spice
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon soy sauce
  • 1 cloves garlic (minced)
  • 1/4 onion (minced)
  • 3 tablespoons green onions (plus extra for garnish)
  • 1/2 teaspoon sea salt
  • 3 tablespoon cooking oil ((ghee, canola oil, vegetable oil, etc.))
  • Spicy chili oil ((for serving))

Instruction

  • 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.