Best 2 Kimchi And Potato Hash With Eggs Recipes

**Kimchi and Potato Hash with Eggs: A Delightful Fusion of Korean and American Breakfast Fare:**

Kimchi and potato hash with eggs is a culinary delight that harmoniously blends the bold flavors of Korean kimchi with the comforting warmth of American hash. This innovative dish combines the spicy, tangy notes of kimchi with crispy roasted potatoes, fluffy eggs, and a sprinkle of cheese, resulting in a captivating symphony of flavors and textures. Perfect for a hearty breakfast, brunch, or lunch, this recipe promises an unforgettable taste experience. Additionally, the article offers variations of this versatile dish, including a kimchi and sweet potato hash with bacon, a kimchi and tofu scramble, and a kimchi and sausage breakfast bowl. Each variation adds a unique twist to the classic kimchi and potato hash, catering to diverse preferences and dietary choices. Whether you seek a traditional or a more adventurous kimchi-inspired meal, this article has something to satisfy every palate.

Let's cook with our recipes!

KIMCHI AND POTATO HASH WITH EGGS

Kimchi and Potato Hash With Eggs image

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

Ingredients

5 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
2 garlic cloves, finely chopped
1 cup napa cabbage kimchi, undrained and roughly chopped
2 pounds Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
4 large eggs
Mayonnaise, for garnish
1 tablespoon furikake or toasted white sesame seeds, for serving
1 scallion, finely chopped

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.

EGGS OVER EASY WITH POTATO HASH

Eggs Over Easy with Potato Hash image

Eggs over easy for the weekend.

Provided by Elizabeth Fellows

Categories Breakfast and Brunch Eggs

Time 40m

Yield 1

Number Of Ingredients 9

Ingredients

2 slices bacon
1 tablespoon ghee (clarified butter)
½ medium potato, peeled and chopped
¼ medium onion, chopped
1 teaspoon pink Himalayan salt, divided
1 teaspoon ground black pepper, divided
⅛ cup chopped kale
¼ teaspoon truffle oil, or to taste
2 large eggs

Steps:

Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.

Nutrition Facts : Calories 463.1 calories, Carbohydrate 23.9 g, Cholesterol 424.6 mg, Fat 31.6 g, Fiber 3.4 g, Protein 22.1 g, SaturatedFat 13.7 g, Sodium 2891.5 mg, Sugar 2.8 g

Tips:

For the best flavor, use homemade kimchi. If you don't have any on hand, you can use store-bought kimchi, but be sure to rinse it well before using.
If you don't have gochujang, you can substitute Sriracha or another hot sauce.
Be sure to cook the potatoes until they are crispy on the outside and tender on the inside.
Don't overcrowd the pan when cooking the potatoes. If you do, they will steam instead of fry and will not get crispy.
Serve the kimchi and potato hash immediately with eggs, avocado, and a sprinkle of green onions.

Conclusion:

This kimchi and potato hash with eggs is a delicious and easy-to-make breakfast or brunch dish. It's packed with flavor and nutrients, and it's sure to please everyone at the table. So next time you're looking for a new breakfast recipe, give this one a try.