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!!
How to Make Crispy Hash Browns:
Note: I do not soak potatoes in cold water to rinse away extra starch. Although that’s what many hash browns recipes call for, I rather like how the starch keeps the grated potatoes together. As a bonus, it forms the most amazing crust. To prevent gumminess, I squeeze out as much liquid as possible with a dish cloth. Yes, it’s pain. Yes, it’s totally worth it.
Grate potatoes. Place in cheese cloth or thin dishcloth and squeeze out as much liquid as you can.
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. Place in cheese cloth or thin dish cloth. Squeeze out as much water 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 over 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. Since 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!