Hash Browns with Kimchi + Bacon + Eggs
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!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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))
Instructions
- 1
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.
- 2
Add potato to a clean bowl and add onion powder, salt, and pepper. Fluff up with fingers and mix thoroughly.
- 3
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.)
- 4
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.
- 5
"Dry" the potatoes in the oven at 350F for 5 minutes. This is the last step that ensures the crispiest hash browns ever!
- 6
Add toppings of choice. Mine are kimchi (of course), bacon, and eggs. Eat immediately with lots of hot sauce!