Crispy Sichuan Potato Cakes and Eggs

If you’re tired of serving the same old scrambled eggs and home fries for breakfast or brunch, this recipe is for you. Crispy Sichuan potato cakes flavored with Sichuan spices pair well with a sunny-side-up egg and a glass of orange juice. Try this recipe for Crispy Sichuan Potato Cakes and Eggs to spice up your morning routine.

This is a Weekend Breakfast of a Special Kind.

The weekend breakfast is a long-standing family tradition for us. When Sunday morning rolled around, someone in the family would head into the kitchen to prepare a hearty breakfast of pancakes, french toast, eggs, sausage, bacon, and fresh fruit (yeah…in our family, we take a “go big or go home” attitude towards breakfast in general).

One of our favorite Sichuan dishes is stir-fried julienned potatoes, and those flavors are incorporated into these potato cakes.

When paired with a runny egg, the crispy hashbrown-like cake flavored with ginger, garlic, chili, a hint of vinegar, and Sichuan peppercorns makes for the ideal Sunday morning meal.


  • 1 large russet potato(peeled)
  • ¼ tsp. of crushed red pepper flakes
  • 1/2 tsp. of salt
  • ⅛ tsp. of pepper
  • 1 scallion (julienned)
  • 2 cloves of garlic (minced)
  • 1 tsp. of ginger (minced)
  • 1 tsp. of soy sauce
  • 1 tsp. of rice vinegar
  • 4 eggs (plus 1 for the potato mixture)
  • ¼ cup of vegetable oil (plus more as needed)
  • 2 tsp. of Sichuan peppercorns


  1. Grate the potatoes using a food processor fitted with a coarse grating disc or a standard box grater. Wrap the grated potatoes tightly in a clean dish towel and squeeze to remove as much moisture as possible before using.
  2. Place in a bowl and mix in 1 egg, soy sauce, rice vinegar, 1 egg, 1 tsp. of red pepper flakes, 1 tsp. of salt, 1 tsp. of pepper, 1 tbsp. of scallions, 1 tbsp. of garlic, 1 tbsp. of ginger, and 1 tbsp. of red pepper flakes.
  3. Vegetable oil should be heated over medium heat in a 12-inch skillet. After about 10 minutes, add the sichuan peppercorns to the oil and let them toast until fragrant.
  4. Remove the peppercorns with a slotted spoon and set them aside for later use or disposal. Increase the temperature to medium-high. Make four “pancakes” by dividing the potatoes in half and adding them to the pan.
  5. Flatten each potato slice with a spatula, then cook them until golden brown on the bottom (about 5 to 8 minutes) while shaking the pan frequently to prevent sticking, and add more oil if necessary. Cook the other side until it reaches a golden brown color, then flip.
  6. In the meantime, fry the eggs sunny-side up. The eggs should be served atop the hash browns.
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