Kimchi hash browns and eggs
Serves 4
- 1 ¼ lb. (20 oz.) russet potatoes, or frozen, shredded potatoes
- ¾ cup kimchi, chopped small, plus extra for serving
- 4 Just Egg Folded or 12 oz. pourable Just Egg
- 2 green onions, thinly sliced
- 1 large cucumber, diced
- 1 avocado, peeled, pitted and sliced
- Cooking oil
Equipment
Box grater
Large nonstick skillet
Turner spatula
01 / 04
Mix the kimchi and potatoes
Peel the potatoes and shred them with a box grater (see note). Rinse them with cold water, then transfer them to a clean kitchen towel or fine-mesh strainer and squeeze as much moisture out of the potatoes as possible. If your kimchi comes in large pieces, chop it roughly. In a large bowl, mix the shredded potatoes and kimchi.
Note: If using frozen, shredded hash browns, skip to mixing the potatoes with the kimchi. The premade hash browns will also cook faster.
02 / 04
Cook the hash browns
Once the oil is hot and shimmering, sprinkle the potato mixture evenly into the pan and press it into an even layer with a spatula. Let it cook until you see browning around the edges. Depending on the size of your pan and how thick your hash browns are, this may take up to 12 to 15 minutes. Once ready to flip, use a turner spatula to cut the hash browns into several large pieces (easier to flip than the whole thing) and flip them over. Press everything back together into the pan. Cook on the other side until both sides are golden and crispy, another 5 to 10 minutes. Remove from the heat and divide the hash browns between four serving plates.
Note: Whether you’re using store-bought or whole potatoes, you can play with how thick you like your hash browns by using a larger or smaller frying pan or halving the ingredients.
03 / 04
Cook the Just Egg
While the hash browns cook, make your eggs. If using Just Egg Folded, heat in a toaster, air fryer, skillet or microwave according to the directions on the box. Transfer to a cutting board and slice on a bias into a few thick strips. Add an egg to each serving plate.
If using pourable Just Egg, scramble like an egg in a large nonstick skillet over medium heat with some oil. Stir occasionally as it scrambles. Once the liquid is cooked through, remove from the heat and divide the hot scramble between the serving plates.
04 / 04
Serve
Serve the hash browns and eggs immediately with a side of sliced avocado, diced cucumber and a bit of cold kimchi, if desired. Sprinkle everything with sliced green onions. Season to taste with flaky salt.
Note: Save the seasoning salt for serving because the kimchi is already quite salty.
Explore more
Join the conversation.
Subscribe to them below.