Kimchi and Potato Hash With Eggs

Updated: April 29, 2021

Total Time: 30 minutes | Servings: 2–3 | Rating: 4.0 (1,176 reviews) | Comments: 89

Dish Overview

Kimchi’s vibrant spiciness pairs harmoniously with potatoes’ mellow sweetness, creating a dynamic flavor profile akin to an opposites-attract culinary romance. The tender, caramelized potatoes soak up kimchi’s umami tang, while scrambled eggs add richness, making this a one-pan, hands-off meal that’s both comforting and satisfying. Finishing touches like a drizzle of premium mayonnaise and furikake elevate it to a sushi-inspired twist, ensuring every bite feels intentional and delicious.

Ingredients

• 2 medium potatoes (e.g., Yukon Gold or russet), peeled and cut into ½-inch cubes (≈300g total)

• 100g kimchi (traditional Korean style, drained and chopped; remove tough stems if necessary)

• 3 large eggs, lightly whisked with ¼ tsp salt

• 2 cloves garlic, minced

• 1 small shallot (optional), finely diced

• 2 tbsp neutral oil (canola or vegetable oil)

• 1 tsp sugar (to balance kimchi’s acidity)

• Salt and black pepper (to taste)

• 1 tbsp Kewpie mayonnaise (or substitute with regular mayo)

• Furikake seasoning (pinch to taste, adjust for preference)

• Nori sheets, cut into thin strips (for wrapping, optional)

Preparation & Cooking Steps

Step 1: Prep Ingredients

• Peel potatoes and cut into uniform ½-inch cubes. Soak in cold water for 5 minutes to remove excess starch; drain and pat dry with paper towels (prevents sticking and ensures even browning).

• Drain kimchi and chop into small pieces. Mince garlic and dice shallot (if using).

Step 2: Cook the Potatoes

• Heat 1 tbsp oil in a non-stick skillet over medium heat. Add potatoes, season with a pinch of salt, and stir to coat. Cover and cook for 5 minutes, then uncover and stir frequently. Continue cooking for 5–7 minutes until potatoes are tender with golden edges (adjust heat to avoid burning).

Step 3: Integrate Kimchi and Aromatics

• Add minced garlic and diced shallot (if using) to the skillet. Sauté for 30 seconds until fragrant.

• Incorporate chopped kimchi and sugar. Stir-fry for 2 minutes to release kimchi’s tang and caramelize slightly. Taste and adjust salt/pepper to balance acidity.

Step 4: Finish With Eggs

• Push the hash to one side of the skillet. Add the remaining 1 tbsp oil to the empty space. Pour in the whisked eggs and let them set for 1 minute, then gently scramble into the hash until just cooked (avoid overcooking for soft, creamy eggs).

Step 5: Plate & Serve

• Transfer the hash to a warm plate. Drizzle with Kewpie mayonnaise and sprinkle furikake for a savory-sweet finish. For texture contrast, wrap heaps of hash in nori strips (like mini sushi rolls) for a crunchy, umami boost.

Pro Tips

• Potato Texture: Soaking potatoes removes starch, ensuring they crisp slightly while remaining tender.

• Eggs: Scramble eggs slowly over low heat to keep them fluffy; avoid overcooking.

• Customization: Swap furikake for toasted sesame seeds or chili flakes for extra heat. Use leftover kimchi brine to deglaze the pan for a deeper umami base.

This recipe balances simplicity with depth, making it a versatile staple for busy days or special meals alike. The marriage of kimchi’s boldness and potato’s comfort ensures every bite is memorable.