Gloriously crispy hash browns loaded with all the extras: bacon, eggs, and yes, kimchi. Eat for for breakfast, lunch, dinner, or all of the above!
The pantry staples in my kitchen are getting great use these days. And what’s more basic than potatoes and kimchi?
Yes, kimchi is a pantry staple in my home. And it should be in yours, too.
Kimchi tastes especially good with breakfast basics: crispy hash browns, thick-cut bacon, sunny side up eggs.
Wait, you don’t have a jar of kimchi in your fridge yet? Let me convince you about the greatness of kimchi.
Kimchi is delicious. There’s a spicy pungency to every bite. That funky, fermented bite of crunchy veg makes everything taste so good!
Kimchi is good for you. Naturally probiotic, kimchi is rich in anti-oxidants. Regular consumption promotes the growth of good gut bacteria, too.
Kimchi lasts forever. It’s perfect Quarantine food, actually. I’ve never seen kimchi mold or go bad. It simply gets more and more fermented. When it’s so old that it fizzes in your mouth, it’s time to throw in a pot and make Kimchi Jjigae.
When I first started making hash browns at home, I ate them diner-style with eggs and bacon. But my oldest daughter thought the combination was too rich. She’s the one who pointed out, kimchi would make this dish taste a lot better. Of course she was right. Kimchi makes EVERYTHING better!
Kimchi cuts through the fatty richness of the fried potatoes, fried eggs, and bacon. That fermented, spicy kick elevates this breakfast in the most amazing way!
I’ve been burning through 10 lb bags of potatoes these days and these hash browns with kimchi are largely the reason why. Enjoy!!
PIN FOR LATER:
What makes Crispy Hash Browns?
The standard method for crispy hash browns is a cold water soak. Grate the potatoes and soak the shreds in cold water for 30 minutes or more.
But after experimenting with this method, I’ve concluded there’s pluses and minuses to the cold water soak. Sometimes I soak, sometimes I don’t.
Soaking in cold water rinses away the extra starch. The resulting hash browns are extra dry and crispy; there’s no guminess to be found.
Yet keeping the starch has benefits, too. The starch keeps the grated potatoes together — good for flipping a giant sized hash brown. As a bonus, the starch forms the most amazing crust when fried in oil. It won’t be as dry as the hash browns soaked in cold water — but it will have that really nice, crunchy crust.
What’s a potato lover to do?
I think the secret, whether you choose to soak in cold water or not, is to squeeze out as much liquid as possible with a dish cloth. Yes, it can be a pain. Yes, it’s totally worth it!
I also recommend a 5-minute “drying out” session in a 350F oven. A small detail that really makes a big difference!
How to Make Crispy Hash Browns:
Grate potatoes. Soak in cold water. Or not, depending on preference. But either way, you’ll need to place in cheese cloth or thin dishcloth and squeeze out as much liquid as possible.
Season potatoes. Fry potatoes in fat. On both sides.
“Dry” the potatoes in the oven at 350F for 5 minutes. This is the last step to ensure the crispiest hash browns ever!
Add toppings of choice. Mine are kimchi (of course), bacon, and eggs. Eat immediately with lots of hot sauce or sriracha!
Hash Browns with Kimchi + Bacon + Eggs
- 12 inch cast iron skillet
- Fish Spatula
- Cheese cloth or thin dish cloth
- 2 medium yellow potatoes (about 3 cups, skin-on)
- 3/4 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 2 Tbsp olive oil
- 2 Tbsp butter (unsalted)
- 4 strips thick cut bacon (cooked)
- 2 large eggs (fried)
- 1/2 cup kimchi (not overly ripe but good for table eating)
- Grate potatoes on a box grater. Optional: soak in cold water for 30 minutes. When ready to cook, place in cheese cloth or thin dish cloth. Squeeze out as much liquid as possible.
- Add potato to a clean bowl and add onion powder, salt, and pepper. Fluff up with fingers and mix thoroughly.
- Heat oven to 350F/17C. Heat cast iron skillet on medium heat until hot but not smoking. Add olive oil and butter to the pan. When the butter melts, sprinkle grated potatoes in an even, 1/2 inch layer all the way to the edges of the pan. Do not disturb! Do not touch! Cook until the first side is crispy and golden brown, about 6-8 minutes. (Slide spatula under the center of the hash brown and lift, checking for color.)
- Flip hash browns, using a large fish spatula. If the extra starch was not rinsed away, it should stay together in one "pancake." Cook until second side is golden brown, about 2-3 more minutes.
- "Dry" the potatoes in the oven at 350F for 5 minutes. This is the last step that ensures the crispiest hash browns ever!
- Add toppings of choice. Mine are kimchi (of course), bacon, and eggs. Eat immediately with lots of hot sauce!