Discover the ultimate breakfast twist with our sesame and ginger hash browns! A perfect blend of crispy golden potatoes and zesty Asian flavours the whole family will love.
Sesame and Ginger Hash Browns redefine breakfast staples with an exciting flavour fusion.
Ditching the conventional, this recipe combines the crispy allure of hash browns and the aromatic zest of sesame and ginger.
Each bite offers a delightful crunch on the outside and a soft, flavorful interior bursting with the distinctive notes of Asian cuisine.
Whether you're looking to switch up your breakfast routine or impress your guests with a unique twist, these sesame and ginger hash browns promise an experience that's both memorable and irresistibly tasty.
Homemade hash browns vs. store-bought
What are the best potatoes to use to make hash browns?
Let's chat about potatoes for a moment, especially regarding our delightful Sesame and Ginger Hash Browns.
For our Aussie friends, Kestrel potatoes are the way to go. These beauties strike a lovely balance in texture, giving you that perfect crispy exterior and a deliciously creamy interior in your hash browns.
They're versatile and can be easily found in local supermarkets.
Now, for those of you in the U.S., don't feel left out!
Russet potatoes are your go-to for that classic, extra-crispy texture. They're starchy and hold their shape well, which is ideal for our hash brown needs.
But if you prefer something with a slightly creamier consistency, then Yukon Gold potatoes are a solid choice. They have a buttery flavour that complements the sesame and ginger beautifully.
Both these varieties are supermarket staples in the States, so you shouldn't have any trouble finding them.
In short, whether you're down under with your Kestrels or in the U.S. with russets or Yukon Golds, you're set for the best Sesame and ginger hash browns!
Ingredients for Sesame and Ginger Hash Browns
How to make Sesame and Ginger Hash Browns
Let's dive into the world of making some delightful Sesame and Ginger Hash Browns, shall we?
First things first, you'll want to get your hands on some good potatoes. I recommend Kestrel, but hey, if you're in the U.S., russet or Yukon Gold will work just as well.
Grab 6 or so potatoes, then peel and shred 'em up using a box grater. While you're at it, give some fresh ginger a good grate and slice up some green onions.
These are going to add that extra zing to our hash browns!
Now, here's where the magic starts. Toss those shredded potatoes into a mixing bowl. Add in your ginger, green onions, and a sprinkle of sesame seeds.
For that savoury depth, splash in soy sauce (or tamari if you're keeping it gluten-free) and a touch of sesame oil.
Give it all a good mix. Oh, and if you're feeling a little adventurous, toss in some chilli flakes or chopped fresh chilli. Spice things up a bit, you know?
Once that's all mixed up, let it chill in the fridge for a bit, about 30 minutes. Trust me; this step lets all those flavours get to know each other.
Grab that mixture after their little fridge party and give it a good squeeze. You want to get rid of any extra moisture. Too much moisture is the nemesis of crispiness!
Heat some neutral oil in a skillet – canola or vegetable oil will do the trick.
Grab a handful of that flavorful potato mixture, pop it in the hot skillet, and flatten it out with a spatula.
You're aiming for about a quarter of an inch thick. Cook your hash browns until they're golden brown on each side.
This usually takes 4-5 minutes on each side, but keep an eye on them; stoves can be quirky.
And voilà! Once they're crisped to perfection, serve them up and enjoy.
Oh, and pro tip? They pair brilliantly with a simple tomato sauce or ketchup. Enjoy!
Frequently asked questions
Absolutely! Swap out the soy sauce for tamari.
Ensuring you squeeze out as much moisture from the shredded potatoes after marinating is key. Also, make sure your oil is hot but not smoking before frying.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best results when reheating, use a skillet over medium heat.
While frying gives the crispiest results, you can bake them at 200°C (400°F) for about 20 minutes, flipping halfway through, until golden brown.
What pairs well with sesame and ginger hash browns?
- Air Fryer Salmon Frittata with Cheese and Bacon
- Weber Q McDonald's McGriddles With A Twist
- Cheesy Air Fryer Ham and Egg Pockets
- Chocolate Chip Pancakes With Maple Syrup
- Tofu Stir-fry
- Scrambled Eggs with Scallions (spring onion)
- Cheesy Broccoli And Cauliflower Fritters
Asian-Inspired Crispy Sesame and Ginger Hash Browns
- 6 medium kestrel potatoes (or russet or Yukon Gold) peeled and shredded
- 2 tablespoon fresh ginger finely grated
- 3 spring onions green onion
- 2 tablespoon sesame seeds (a mix of black and white, if available)
- 2 tablespoon soy sauce (or tamari for a gluten-free option)
- 1 tablespoon sesame oil
- salt to taste
- 3-4 tablespoon 3-4 tablespoons neutral oil for frying (like canola or vegetable oil)
- 2 teaspoon (optional) chilli flakes 1 tablespoon finely chopped fresh red chilli for a spicy kick
- In a large mixing bowl, combine the shredded potatoes, grated ginger, sliced spring (green) onions, sesame seeds, soy sauce, sesame oil, and salt. If adding chilli, incorporate it now. Mix well and let the mixture sit in the refrigerator for 30 minutes, uncovered.
- After marinating, take the potato mixture out of the fridge. Using a clean kitchen towel or cheesecloth, squeeze out as much liquid as possible from the marinated shredded potatoes. This step is crucial for achieving crisp hashbrowns.
Forming and Frying:
- Heat the neutral oil in a skillet (pan) over medium heat. Grab a palm-sized amount of the potato mixture, form it into a ball, and place it in the hot oil. Use a spatula to flatten the ball to about ¼ inch thick. Cook for 4-5 minutes on one side or until golden brown. Then, flip and cook for another 4-5 minutes or until the hashbrown is golden brown and cooked through in the centre.
- Remove the hashbrowns from the skillet and place them on a paper towel to drain any excess oil. Serve hot and enjoy with a simple tomato sauce or ketchup for dipping.