Szechuan Hash Brown Mash-Up

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  • Complexity: easy
  • Prep: 10 min
  • Cook: 20 min
  • Ready in: 30 min
  • Srv: 6
  • Cal: 180
  • By: WA Potatoes
Szechuan Hash Brown Mash-Up

Ingredients

  • 2 tbsp peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp sriracha hot sauce
  • 2 cloves garlic, minced
  • 1 tsp brown sugar
  • 1/4 cup canola oil, divided
  • 8 oz frozen shredded hash browns
  • 1 bag (12 oz) coleslaw mix
  • 4 green onions, thinly sliced
  • 4 green onions, thinly sliced

Directions

  1. Whisk together peanut butter, soy sauce, rice wine vinegar, sriracha, garlic and brown sugar; set aside.

  2. Heat 3 tbsp oil in large skillet set over medium heat; add hash browns, in single layer. Cover and cook for 10 to 12 minutes or until golden brown. Transfer to plate.

  3. Add remaining oil to skillet; cook coleslaw mix over medium-high heat for 2 to 3 minutes or until slightly softened. Stir in peanut butter sauce; cook until coleslaw is coated and sauce is thickened.

  4. Return hash browns to skillet; cook for 1 to 2 minutes or until well coated. Sprinkle with green onions and sesame seeds.

    Tips:
    • Add cooked broccoli florets or thinly sliced red peppers to the stir-fry if desired.
    • Substitute distilled white vinegar or lime juice for rice wine vinegar.

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