Best 3 Simply Smashing Loaded Kimchi Potatoes 5fix Recipes

SIMPLY SMASHING LOADED KIMCHI POTATOES #5FIX

Steps:

• Preheat your oven to 375 degrees F.
• In a large, heavy-bottomed skillet, cook the diced bacon until the fat is fully-rendered and the bacon is golden brown and crisp. Using a slotted spoon, transfer the crisped bacon to a paper towel-lined plate to drain. Pour the rendered bacon fat into a small bowl.
• Add the unseasoned Panko-style bread crumbs to the bowl containing the rendered bacon fat and stir to combine until the crumbs have been evenly moistened with the bacon fat. Set aside.
• In a large mixing bowl, mash together the chopped spicy cabbage kimchi and Simply Potatoes Traditional Mashed Potatoes. Fold in your crisped bacon and half of your thinly-sliced scallions, reserving the remaining scallions for garnish.
• Transfer your kimchi-potato mixture to a casserole baking dish and sprinkle the top evenly with the Panko-style bread crumbs. Bake the potatoes for 20 to 25 minutes, or until the bread crumbs are golden brown and the potato mixture is hot and heated evenly.
• To serve, sprinkle the dish with the remaining thinly-sliced scallions, serve and enjoy! Serves 6 as a side dish.

ROAST CHICKEN WITH KIMCHI SMASHED POTATOES

Steps:

• Preheat oven to 450°F. Toss potatoes and 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until browned in spots, 10-15 minutes.
• Meanwhile, rub chicken with garlic and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken skin side down until golden brown and crisp, 8-10 minutes.
• Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.
• Using a large spoon, lightly smash potatoes. Scatter kimchi over; roast until kimchi is warm, about 5 minutes.
• Meanwhile, whisk reserved kimchi liquid, vinegar, and 2 tablespoons oil in a small bowl.
• Scatter greens over, drizzle with half of dressing, and toss gently. Divide among plates and drizzle with remaining dressing.

SWEET POTATO AND KIMCHI PANCAKES

Steps:

• Peel sweet potatoes and julienne using slicer (about 6 cups).
• Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
• Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.