Japanese Hash Browns

Not your typical hash brown

This recipe for Japanese Hash Browns was originally created using the leftover chicken and pork meat from Flaevors Roasted Chicken Ramen Recipe, hence the Japanese name inspiration. However, any leftover or pre-prepared shredded chicken or pork meat can be used of course, so don’t feel limited.

Asian Hash Browns

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 breadcrumbed outside.

Hash Brown Dipping Sauce

Mayonnaise and potatoes are a match made in heaven and with a blend of mustard, soy sauce and lemon juice, you are sure to be in hash brown dipping heaven. The sauce was created to replicate the flavour of Kewpie, a delicious Japanese mayonnaise much stronger in flavour than regular mayonnaise.

If you liked this recipe you may also be interested in:

• Roasted Chicken Ramen
• Miso Potato Latkes
• Potato Rosti Burge with Korean Chilli Mayo

Japanese Hash Browns

Print Recipe

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

• Author: Flaevor
• Prep Time: 10 Minutes
• Cook Time: 25 Minutes + 15 minutes chilling time
• Total Time: 50 Minutes
• Yield: Makes 8
• Category: Vegetarian
• Method: Stove Top Cooking
• Cuisine: Modern Fusion

Ingredients

Scale 1x2x3x

Hash Cakes

• 120gm 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
• Small squeeze of lemon juice
• 1 tsp soy
• 1/4 tsp hot English mustard

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Instructions

1. Make the dip: Mix all dip ingredients together and place in the fridge until needed.
2. 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 too watery and lose its shape).
3. Drain and mash potatoes with the wasabi and some salt and pepper. Do not add any liquid. Allow to cool.
4. Next combine chicken and/or pork, spring onions, soy sauce, miso, chilli, garlic, sesame seeds and mustard.
5. Gently combine the mash and meat mixture together. Taste and then season with more salt and pepper if needed.
6. Divide mixture into 8 balls then gently flatten. Place in the freezer for 15 minutes to firm up.
7. Pour panko breadcrumbs onto a plate or flat bowl. Coat hash browns evenly on both sides with breadcrumbs.
8. Heat oil in a frying pan and gently fry until crisp and golden brown on each side.
9. Transfer to a plate. Scatter with chopped spring onions and serve with the hash brown dipping sauce.

Keywords: asian hash cakes, best sauce for hash browns, hash brown sauce, hash brown dip, japanese potato recipe