Japanese Hash Browns

Fluffy inside, crispy outside, and served with the perfect hash brown dipping sauce

by Justina Sullivan
Japanese Hash Browns Recipe

Potato Hash Browns With an Injection of Japanese Umami Flavours

This Japanese Hash Browns recipe offers a tasty spin on the traditional potato hash brown, which came about due to having leftover chicken and pork from a popular recipe on flaevor.com, Roasted Chicken Ramen. Of course, if you don’t have leftover meat, then simply pre-cook and shred it so it’s ready to use for this recipe.

Asian-Inspired Hash Browns Using Delicious Japanese Flavourings

Flavoured with miso, soy sauce and wasabi the classic hash brown recipe is given an Asian-inspired umami boost, further enhanced by a crunchy fried panko-breaded outside. But the pleasure doesn’t stop there; A blend of mayonnaise, mustard, soy sauce and lemon juice blends into an addictive dipping sauce to make sure you really are in juicy potato hash brown heaven.

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Japanese Hash Browns Recipe
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Japanese Hash Browns

Japanese Hash Browns with potato, shredded chicken or pork, miso, soy and wasabi with a delicious mustard-mayo dipping sauce
Prep Time10 minutes
Total Time50 minutes

Ingredients

Hash Cakes

  • 120 gm shredded chicken and/or pork meat
  • 400g potatoes peeled
  • 2 spring onions sliced very fine + a little extra for garnish
  • 1 tbsp soy sauce
  • 1 small green chilli minced (optional)
  • 1 clove garlic minced
  • 1 tbsp miso paste
  • 1 tsp wasabi
  • 1/2 tsp hot English mustard
  • 1 tbsp toasted sesame seeds
  • 1 cup panko breadcrumbs
  • Oil for frying

Hash Brown Dipping Sauce:

  • 2 heaped tbsp mayonnaise
  • 1 tsp soy sauce
  • 1 tsp djion mustard
  • Squeeze of lemon juice

Instructions

  • Make the dipping sauce: combine all dip ingredients together and place in the fridge until needed.
  • Add potatoes to a pan of salted water, bring to a boil, cover and turn to simmer until firm but cooked through to the center (avoid over-boiling as the potato texture will become mushy and lose its shape).
  • Drain and mash potatoes with the wasabi and some salt and pepper. Do not add any liquid. Allow to cool.
  • Next combine shredded chicken and/or pork, spring onions, soy sauce, miso, chilli, garlic, sesame seeds and mustard.
  • Gently combine the mash and meat mixture together. Taste and then season with more salt and pepper if needed.
  • Divide mixture into 8 balls then gently flatten. Place in the freezer for 15 minutes to firm up.
  • Pour panko breadcrumbs onto a plate or flat bowl. Coat hash browns evenly on both sides with breadcrumbs.
  • Heat oil in a frying pan and gently fry until crisp and golden brown on each side.
  • Transfer to a plate. Scatter with chopped spring onions and serve with the hash brown dipping sauce.