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!
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!
* To make the timing work: I start cooking the bacon before I grate the potatoes. When the bacon is crispy and done, I set aside on a platter at the back of the stove to keep warm. I start frying the eggs after I flip the hash browns to the second side.