Yunnan Hash Brown
Yunnan-style hash browns is a popular dish. The reason why I have chosen this dish is because it is easy to make and it does not matter if you are young or old—everybody loves it. Potatoes play an important role in the Chinese diet, but they are not native to
China. In Yunnan, missionaries brought it with them. Different than other parts of China where we call the potato tudou土豆, which translates literally as “bean from the ground,” in Yunnan they call it yangyu (洋芋), which means “a foreign tuber.” In contrast to other parts of the world (perhaps except for Southeast Asia), in China we treat the potato as a vegetable and will often eat this with a
bowl of rice. This might sound a bit weird from a Western perspective to eat two different carbs in one meal.”
What you’ll need for the hash browns:
- 600 grams of potatoes (about 3 medium- sized ones);
- 1 spring onion, finely sliced;
- 1⁄2 teaspoon of salt;
- 3 tablespoons of vegetable oil (sunflower oil, corn oil or soy bean oil all work)
What you’ll need for the sauce:
- 1 tablespoon of Shanxi mature vinegar (山西陈醋);
- 2 tablespoons of low-sodium soy sauce;
- 1 spring onion, finely sliced
- Wash the potatoes. Peel the potatoes and grate them with a grater, using the grater’s biggest set of holes. Put the potatoes on paper towels and let any excess moisture drain out, or press the pieces gently to dry them out. Sprinkle with salt.
- While the potatoes are drying, make the sauce by combining soy sauce, vinegar and spring onions together in a small bowl.
- Heat the vegetable oil in the frying pan. When it’s hot, add in the grated potatoes and spread them evenly out over the surface of the pan. Press down gently.
- Fry one side until golden brown, then flip it over to the other side and fry until golden brown. It should take about five minutes per side, over medium heat.
- Transfer to the chopping board and slice it into eight slices. Sprinkle it with the sliced spring onions and serve warm, with the sauce on the side.