Chinese Hashbrowns

By Chinuck | Asia Polka | 20 Sep 2021

This is a version of the potato pancakes my mother used to make, which involved using mashed potatoes. So you could say I'm deconstructing my mother's recipe -- is that wrong? Or you could say I'm deconstructing the lazy rice cooker meal I posted about before. You know, for somebody who likes to make fun of deconstruction, I use that word a lot. Nothing some tasty hashbrowns can't fix (yes, totally logical).

Chinese hashbrown


  • 2 medium potatoes
  • 1 lap cheong (Chinese sausage)
  • 2 dried Chinese mushrooms
  • cilantro
  • 1 tbsp sriracha
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce -- "Hoisin" literally means "seafood" and is most famously used with Peking duck... It's quite sweet, which balances the sriracha and oyster sauce.
  • cooking oil



  • Soak the mushrooms for 1 hour.
  • Slice the lap cheong and mushrooms into thin strips.
  • Grate the potatoes on a coarse grate.
  • Squeeze the water out of the grated potatoes. Cover the potatoes until you're ready to fry them so they don't oxidize and turn brown so much.

ingredients sliced

  • Put oil in a pan and fry the lap cheong on medium heat until most of the fat has rendered out and they curl and shrivel.

lap cheong frying

  • Add the mushrooms and fry them until they brown a bit.

mushroom frying

  • Add the mushrooms and lap cheong to the grated potatoes and mix everything evenly.

potato mix

  • Add a generous amount of oil in the pan and turn heat to medium-high.
  • When the pan is hot, fill the pan with potato mixture. Try to spread it evenly and not too thick. About 1 cm should be the maximum thickness.

frying side 1

  • When the bottom has crisped up nicely (you'll get a clue when the edges start getting crispy), flip the hashbrown to the other side. As I always say when flipping things, go big or go home. Don't try to use your flipper tool to flip it -- you'll end up just folding it. Move the pan away from the stove so you don't hit the exhaust canopy. With a quick scooping motion, flip the whole hashbrown. The entire thing needs to catch air or else it will just fold over limply and look very sad. You may get some small bits of potato flying out, but only good food has ever come out of flying potatoes.

frying side 2

  • Once the other side is crispy, plate it.
  • Mix the sriracha, oyster sauce and hoisin sauce and spread it over the hashbrown.
  • Top with chopped cilantro.


You can cover the unfried potato mixture and put it in the fridge for frying later. They'll still turn a bit brown, but these are hashbrowns right?

You could also try my mom's version with mashed potatoes, but it's a little trickier to keep pancake from falling apart. In this case, I'd recommend making smaller ones and using your flipper tool to flip them.

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A Chinese-Canadian expat living in Poland. Filling in the time here blogging about Asian food and culture while waiting for my crypto positions to turn the right way.

Asia Polka
Asia Polka

Asian food and culture from the perspective of a Chinese Canadian expat living in Poland.

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