Toast of the Town

Chinese-Style Stir-Fried Hash Brown and Egg Scramble on Crisp Bread

25 minutes
Serves 4
BreakfastChinese
Herb's take

East meets West on the breakfast table with this savory mash-up: frozen hash browns stir-fried à la Chinese chao dan and heaped over golden toast. You'll master the art of quick-cooking potatoes and eggs, plus a classic stir-fry technique that turns humble ingredients into a high-flavor, high-texture bite.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 400°F. Arrange bread slices on a baking sheet and toast for 8-10 minutes, flipping halfway, until golden and crisp.
  2. 02
    While bread toasts, heat 2 tablespoons neutral oil in a large nonstick or well-seasoned skillet over medium-high heat until shimmering.
  3. 03
    Add frozen hash browns in an even layer and cook undisturbed for 3 minutes. Toss and continue to cook, stirring occasionally, until golden and crisp in spots, about 5 more minutes.
  4. 04
    Push hash browns to the side of the pan. Add remaining 1 tablespoon oil to the empty space, then add the white parts of the scallions and stir-fry for 30 seconds until fragrant.
  5. 05
    In a medium bowl, beat the eggs with soy sauce, sesame oil, and white pepper until well combined.
  6. 06
    Pour the egg mixture into the pan over the scallions. Let sit for 20 seconds, then gently fold with the hash browns, stirring and scrambling until eggs are just set but still creamy, 1-2 minutes.
  7. 07
    Remove from heat and sprinkle in green scallion tops. Taste and adjust seasoning with salt if needed.
  8. 08
    Divide toasted bread among plates and pile the hash brown and egg scramble generously on top of each slice. Serve immediately while hot and crisp.

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