Chinese Hash Browns

Recipe Ingredients

1 lb	454g / 16oz	Thin-skinned potatoes - cut 1/2" cubes
2 tablespoons	30ml	Vegetable oil
1		Chinese sausage - (abt 2 oz) - cut 1/4" cubes
1 teaspoon	5ml	Minced garlic
1/4 cup	36g / 1.3oz	Diced bamboo shoots
1/2		Green bell pepper - seeded, and
		Cut into 1/2" squares
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Sesane oil

Recipe Instructions

Place the potato cubes in a medium pot; barely cover the with cold water. Bring to a boil, reduce the heat, and simmer until the potatoes are just tender when pierced, about 8 minutes. Drain well.

Place a wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the surface. Add the sausage and garlic and cook for 30 seconds. Add the potatoes and cook for 3 minutes, stirring occasionally. Reduce the heat to medium. Add the bamboo shoots, bell pepper, and black pepper. Cook, stirring, until the potatoes are lightly browned, about 2 minutes, then stir in the soy sauce and sesame oil. Cook until heated through, about 1 minute.

This recipe yields 4 servings.

Tip: Because red and white thin-skinned potatoes (also called new potatoes) are firm and waxy, they keep their shape better during frying that thick-skinned russet potatoes. If cooking the potatoes ahead of time, rinse them under cold water and drain them well before frying.

Microwave Method: Cut the potatoes into 1/2-inch cubes, arrange them in a 9-inch microwave-safe glass pie pan, and sprinkle them with water. Cover and cook on high until tender, 4 to 5 minutes.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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