Banh Mi Inspired Hashbrowns

Ingredients

Potatoes

4 medium, grated

Carrot

1 medium, grated

Daikon radish

1 medium, grated

Garlic

3 cloves, minced

Soy sauce

2 tablespoons

Sriracha

1 tablespoon (or to taste)

Olive oil

3 tablespoons

Green onions

2, chopped (for garnish)

Cilantro

1/4 cup, chopped (for garnish)

Salt

to taste

Pepper

to taste

Instructions

1. In a large bowl, combine the grated potatoes, grated carrot, and grated daikon radish. Mix well to evenly distribute the ingredients.
2. In a small bowl, mix together the soy sauce, sriracha, and minced garlic to create a flavorful sauce.
3. Pour the sauce over the grated vegetables and mix thoroughly to ensure the vegetables are well coated.
4. Heat the olive oil in a large skillet over medium heat. Ensure the oil is hot before adding the mixture.
5. Add the vegetable mixture to the skillet and press it down firmly with a spatula to form an even layer.
6. Cook for about 15 minutes, or until the bottom is crispy and golden brown. Avoid stirring to achieve a nice crust.
7. Carefully flip the hashbrowns using a large spatula. If needed, you can slide them onto a plate and then flip them back into the skillet.
8. Cook for another 15 minutes, or until the other side is also crispy and golden.
9. Season with salt and pepper to taste.
10. Garnish with chopped cilantro and green onions before serving. Enjoy hot!