Kimchi Hashbrowns

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
7. Serve the hashbrowns hot, optionally drizzled with Sriracha or served with soy sauce for dipping.