Crispy Hashbrown
Egg Whites, Shio Koji Sour Cream, Maple-Egg Yolk Jam, Smoked Trout Roe
Chef Te'Sean Glass of True Laurel | San Francisco, CA
Yield: 80 mini hashbrowns
Adapted by StarChefs | August 2026 | Photo: Alexander Zeren
INGREDIENTS
Shio Koji Sour Cream:
3 cups sour cream
15 grams liquid shio koji
5 grams kosher salt
Maple-Egg Yolk Jam:
10 egg yolks
80 grams maple syrup
5 grams smoked Maldon salt
Egg Whites:
10 egg whites
Hashbrowns:
12 russet potatoes, peeled and halved lengthwise
25 grams kosher salt
3 grams onion powder
3 grams ground black pepper
3 grams MSG
To Assemble and Serve:
Oil for frying
Smoked trout roe
METHOD
For the Shio Koji Sour Cream:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Maple-Egg Yolk Jam:
Heat the water bath of an immersion circulator to 150°F. Add egg yolks to a vacuum bag. Seal and cook sous vide 2 hours. Remove from vacuum bag and let cool 15 minutes. Transfer eggs to a mixing bowl. Fold in remaining ingredients. Transfer to a piping bag and refrigerate.
For the Egg Whites:
Heat the water bath of an immersion circulator to 190°F. Add egg whites to a vacuum bag. Seal and cook sous vide 2½ hours. Pass through a tamis. Transfer to a piping bag and refrigerate.
For the Hashbrowns:
Bring a large pot of water to a boil. Add potatoes and parboil 8 minutes, or until slightly translucent. Transfer to a cutting board and let cool slightly. Transfer to a food processor fitted with a shredding disc. Process potatoes and transfer to a large mixing bowl. Fold in remaining ingredients. Using a cookie scoop, portion mixture into balls. Using gloved hands, slightly flatten and set aside.
To Assemble and Serve:
In a rondeau over high flame, heat oil to 315°F. Working in batches, add Hashbrowns and fry 1 minute. Using a spatula, release from the bottom of the rondeau and continue to fry until golden brown. Transfer to a wire rack and let drain. Transfer to a serving plate. Drizzle with Shio Koji Sour Cream. Top with Egg Whites. Dot with desired amount Maple-Egg Yolk Jam. Finish with smoked trout roe.
