Ingredients

The following ingredients have 2 Servings
  • 1 large russet potato ((peeled))
  • ¼ teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • ⅛ teaspoon pepper
  • 1 scallion ((julienned))
  • 2 cloves garlic ((minced))
  • 1 teaspoon ginger ((minced))
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 4 eggs ((plus 1 for the potato mixture))
  • ¼ cup vegetable oil ((plus more as needed))
  • 2 teaspoons Sichuan peppercorns

Instruction

  • 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.