Japanese🍚 Starches

Griddled Potato Hash with Mayonnaise

Name: Griddled Potato Hash with Mayonnaise
Cuisine: Japanese
Ingredients: ~1½ lb potatoes; ~6 oz slab bacon; ~1 cup corn; ~4 scallions; ~1/3 cups mayonnaise

Inspired by the grilled potato salad at Wow Wow Tonight, an izakaya in Kyoto, this dish combines Japanese-style potato salad ingredients with mayonnaise to create a crispy, golden hash. Chunks of boiled potato, bacon, corn, and scallions are mixed with mayonnaise and cooked on a hot griddle until deeply browned and crisped. The fat and moisture in the mayonnaise render and evaporate during cooking, creating flavorful browned and crispy bits throughout while keeping the interior tender, resulting in a rich, savory hash with distinct textural contrast.

Adapted from a video by J. Kenji López-Alt

For Better Hash, Griddle it in Mayo | Kenji Eats Japan

Watch on YouTube

Ingredients

potatoesboiled and seasoned with a little salt and sugar~1½ lbest.
slab baconcut into large chunks~6 ozest.
corn~1 cupest.
scallions~4est.
mayonnaisedo not use Kewpie mayo; it develops an unpleasant fishy aroma when cooked~1/3 cupsest.

Steps

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1
Prepare the ingredients: boil the potatoes and season them with a little salt and sugar, then cut the slab bacon into large chunks.
2
In a bowl, combine the cooked potatoes, bacon chunks, corn, scallions, and mayonnaise; mix together.
3
Spread the potato mixture evenly on a hot griddle and let it cook on the first side.
4
Let it sit for a few minutes until the first side becomes golden and crispy. The moisture from the mayonnaise and vegetables evaporates, breaking the emulsion and releasing fat that combines with rendered pork fat to create browning and crisping.
5
Carefully flip the potato mixture with a large spatula to cook the other side, gently pressing to increase surface contact if desired.
6
Let the second side cook for a longer time to achieve deep browning and additional crisping. Flip and repeat as needed to develop more color and crispy, lacy browned bits throughout.
7
When the potatoes are deeply browned and crispy and the corn begins to pop, add the scallions and let them soften slightly. Transfer to a serving plate.
8
Optional: fry an egg in a separate pan, salting the whites only and the yolk at the very end. Top the hash with the fried egg.
9
Drizzle with hot sauce if desired and serve immediately.

Griddled Potato Hash with Mayonnaise

Ingredients

Steps

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