Weeaboo Hash Browns
Crispy, golden, and bursting with umami, Weeaboo Hash Browns redefine breakfast with a Japanese-inspired twist! These savory hash browns are made with freshly grated russet potatoes infused with soy sauce, toasted sesame oil, and a touch of cornstarch for the ultimate crunch. Flaked nori, sesame seeds, and sliced green onions are folded in for an extra layer of flavor, while a quick pan-fry ensures a perfectly crispy exterior. Ideal for brunch or as a unique side dish, these hash browns are seasoned to perfection and pair wonderfully with a soy dipping sauce or a sprinkle of green onions. Easy to make in under 40 minutes, it's the perfect recipe to elevate your breakfast routine with an international flair.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 1 teaspoon Salt
- 1 tablespoon Soy sauce
- 1 tablespoon Toasted sesame oil
- 1 sheet Nori (seaweed sheets)
- 2 stalks Green onions
- 2 tablespoons Vegetable oil
- 2 teaspoons Cornstarch
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Black pepper
Instructions
Peel the russet potatoes and grate them using a box grater. Place the grated potatoes in a bowl of cold water and let them soak for 5 minutes. This will remove excess starch and help achieve a crisp texture.
Drain the potatoes and place them in a clean kitchen towel or cheesecloth. Squeeze tightly to remove as much moisture as possible.
In a mixing bowl, combine the drained potatoes, salt, soy sauce, toasted sesame oil, and cornstarch. Mix well until evenly coated.
Chop the nori into small flakes (using scissors works best). Thinly slice the green onions. Add both to the potato mixture and toss gently to incorporate.
Heat the vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, scoop about 1/4 cup of the potato mixture and press it into a flat patty using a spatula. Repeat to form multiple patties in the pan, leaving space between each.
Cook the hash browns for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
Once cooked, transfer the hash browns to a paper towel-lined plate to drain excess oil. Sprinkle with sesame seeds and black pepper while still hot.
Serve your Weeaboo Hash Browns warm, garnished with additional green onions or a side of soy dipping sauce if desired. Enjoy this Japanese-inspired breakfast twist!
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 8.8 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4056 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
