Using a food processor with a coarse grating disc or a regular box grater, grate the potatoes. Place the grated potato in the middle of a clean dish towel, wrap it up, and squeeze out as much liquid from the shredded potatoes as you can.

Transfer to a bowl, and toss with red pepper flakes, salt, pepper, scallions, garlic, ginger, soy sauce, rice vinegar, and 1 egg until thoroughly combined.

In a skillet, heat the vegetable oil over medium heat. Add the sichuan peppercorns and allow them to toast in the oil for 10 minutes or so, until fragrant.

Use a slotted spoon to scoop out the peppercorns and discard. Turn up the heat to medium high. Divide the potatoes into four portions, and add to the pan, making 4 “pancakes.”

Use a spatula to press each into an even circle, and cook until the bottom is golden brown (5-8 minutes), shaking the pan frequently so the potatoes don’t stick and adding more oil as needed. Flip, and cook until the other side is golden brown.

Meanwhile cook the eggs sunny side up. Serve the eggs on top of the hashbrowns.