KIMCHI AND POTATO HASH WITH EGGS
Kimchi is punchy and potatoes are mellow, but together, they play off one another like the characters in an opposites-attract love story. Though universally adored for their comforting, creamy texture, potatoes often feel stodgy as the main ingredient of a meal, but pairing them with tangy, spicy kimchi lightens them up. Cut your potatoes into small cubes to ensure they don't take too long to cook. Hash just does not feel complete without eggs, which make this a handy one-pan meal. Finishing the dish with a drizzle of mayonnaise (preferably Kewpie, but other brands are fine, too) and a sprinkle of furikake lends a playful edge, or you can make it even more fun to eat by wrapping up piles of the hash in nori, which adds a nice crunch and will remind you of a sushi roll.
Provided by Hetty McKinnon
Categories breakfast, brunch, dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high. When hot, add 2 tablespoons oil and the onion. Cook for 4 to 5 minutes, stirring every minute or so, until softened.
- Add the garlic, kimchi, potatoes and another 2 tablespoons oil, and toss to combine. Cover, reduce heat to medium, and cook for 5 minutes. Lift the lid, stir, cover and cook for another 6 to 8 minutes, until the potatoes are tender.
- Remove the lid, stir the potatoes, then make 4 divots without reaching the bottom of the pan. Drizzle a little of the remaining oil into each divot and crack an egg into each. Cover and cook for 4 to 5 minutes or until eggs are just set.
- Drizzle with mayonnaise, then sprinkle with furikake and scallions. Serve warm.
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Koleosho TT
[email protected]This was my first time making kimchi and potato hash and it turned out great! I'll definitely be making it again.
Penny Coleman
[email protected]This recipe is a bit time-consuming, but it's worth it. The hash is so flavorful and satisfying.
kasule shifah
[email protected]I'm not a big fan of kimchi, but I loved this recipe! The kimchi flavor was subtle and it didn't overpower the other ingredients.
Humais Khan
[email protected]This recipe is a great way to use up leftover kimchi. It's also a great way to get your kids to eat their vegetables.
Tary Nicole
[email protected]I've made this recipe several times and it's always delicious. I love that it's so versatile. I can add different vegetables or meat to it depending on what I have on hand.
Babar Gouri
[email protected]This recipe is a keeper! It's easy to make and it's always a hit with my family and friends.
Waleed Abdullah
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes.
Hussnain King
[email protected]The potatoes were undercooked. I'll make sure to cook them longer next time.
Jake Riedel
[email protected]The hash was a bit bland. I think I'll add more gochujang sauce next time.
Rashim Butsitsi
[email protected]This hash was a bit too spicy for my taste. I think I'll use less kimchi next time.
Grace Orrell
[email protected]I'm not a big fan of kimchi, but I thought I'd give this recipe a try. I was pleasantly surprised! The kimchi flavor wasn't overwhelming and the potatoes and eggs were cooked perfectly.
Marvellous Atoyebi
[email protected]This was a great way to use up some leftover kimchi. The hash was easy to make and it was a delicious and satisfying meal.
Steven Martin
[email protected]I love kimchi and potatoes, so I was excited to try this recipe. It didn't disappoint! The hash was flavorful and filling. I especially enjoyed the crispy texture of the potatoes.
Rizwan Safi
[email protected]Followed the recipe and it turned out great! The kimchi and potatoes were cooked perfectly and the eggs were fluffy. Will definitely make this again.
Mugol Badsha
[email protected]This kimchi and potato hash with eggs was an absolute delight! The flavors of the kimchi, potatoes, and eggs came together perfectly, creating a savory and satisfying dish. I zwłaszcza loved the addition of the gochujang sauce, which added a nice spi