Table of Contents
- Potato Hash Browns With an Injection of Japanese Umami Flavours
- Asian-Inspired Hash Browns Using Delicious Japanese Flavourings
- Recipe: Japanese Hash Browns
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.
Recipe: Japanese Hash Browns
Japanese Hash Browns
Japanese Hash Browns with potato, shredded chicken or pork, miso, soy and wasabi with a delicious mustard-mayo dipping sauce
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.
