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Kimchi Hashbrowns
Dive into a mouthwatering blend of Korean and American flavors with these Kimchi Hashbrowns. Crispy on the outside and deliciously tender on the inside, these hashbrowns bring together the comforting essence of traditional breakfast potatoes with the spicy, tangy kick of fermented kimchi. This dish not only satisfies your cravings but also pays homage to the global love for fusion cuisine, combining the simplicity of breakfast with the bold tastes of Korea. Perfect for brunch or a hearty breakfast, you'll find it hard to resist going back for seconds!
Ingredients
- Russet potatoes
- 4 medium, grated
- Kimchi
- 1 cup, chopped
- Green onions
- 2, finely chopped
- Garlic
- 2 cloves, minced
- Egg
- 1, beaten
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Vegetable oil
- 3 tablespoons (for frying)
- Sriracha sauce
- for serving (optional)
- Soy sauce
- for dipping (optional)
Instructions
- Begin by grating the russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel, gather the edges, and squeeze out as much liquid as possible. This step is crucial for achieving the desired crispiness.
- In a large mixing bowl, combine the drained potatoes, chopped kimchi, green onions, minced garlic, beaten egg, salt, and pepper. Mix until all ingredients are well incorporated.
- Heat the vegetable oil in a large non-stick skillet over medium heat. You want enough oil to coat the bottom of the skillet for frying.
- Using a 1/4 cup measuring scoop, scoop the potato mixture into the skillet. Flatten each scoop gently with a spatula to form even patties.
- Cook the hashbrowns until they are golden brown and crispy, about 5 minutes per side. Use a spatula to carefully flip them over, ensuring they hold their shape.
- Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
- Serve the hashbrowns hot, optionally drizzled with Sriracha or served with soy sauce for dipping.
Tips
- For an extra layer of flavor, consider adding shredded cheese to the potato mixture before frying.
- Feel free to customize your hashbrowns by incorporating other vegetables like bell peppers or carrots.
- These hashbrowns make a great base for a poached or fried egg on top!
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 15 minutes Cook Time: 20 minutes Calories: 250 Fat: 12g Carbs: 32g Protein: 6g Sodium: 450mg Sugar: 1g
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