I Tried Chinese Hash Browns and I’ll Never Make Them Any Other Way

Share this Article

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

If your TikTok “For You” page is dominated by food videos, there’s a good chance you’ve seen creator @foodiechina88, a.k.a. Wayne Shen’s “trending Chinese recipes” more than a few times. Impressively prolific, Shen’s videos feature eye-catching dishes he frequently dubs “trending,” a sort of self-fulfilling prophecy.

One of his recent recipes — “trending Chinese hash browns” — has amassed almost 900,000 views on TikTok at the time of writing, definitely enough to pique my curiosity. Plus, I love hash browns, so what could go wrong?

How to Make Chinese Hash Browns

My Honest Review of Chinese Hash Browns

Before I get into the flavor of these hash browns, I have to address how difficult they are to prepare. As you might notice in the video, the yolks are thoroughly cooked (read: hard). Unfortunately, potatoes, even when cut super thin, are going to take longer to cook than an egg yolk. So, since there’s no use trying to keep the yolk at least slightly runny, you might as well focus on getting both sides of the hash brown crispy, right? 

It turns out this is a difficult task as well, because your potato “piles” need to be perfectly flat and even with the yolk in order to lie flat on the pan once flipped — it’s the only way to achieve that golden underside. If they’re not, only a few pieces of potato will have a chance to crisp up. I really wanted mine to turn out as beautifully golden as Shen’s, but as you can see by my photos, I never really got there. I think some practice is needed to really perfect these.

Tricky cooking technique aside, I was pleasantly surprised by how delicious these were. I’m more of a runny yolk girl myself, but looking past that, I thought the flavor of the potatoes, laced with salty pork, bright scallions, and five-spice powder, was truly delicious. If I were to attempt this again, I think I’d rather make one big rosti-esque hashbrown with this mixture and serve my eggs on the side.

Three Tips for Making Chinese Hash Browns

Share this Article