Kimchi Cheddar Breakfast Hash

Ingredients

• 🥔Russet Potato, peeled and cut into 1/2-inch dice2
• 🫙Kimchi, drained and roughly chopped1 cup
• 🧀Cheddar, shredded1 cup
• 🥚Large Eggs4
• 🧅White Onion, thinly sliced1
• 🧄Garlic, finely minced2 clove
• 🧅Scallions, thinly sliced2
• 🫒Avocado Oil2 tbsp
• 🥢Soy Sauce1 tbsp
• 🫑Red Pepper Flakes1 tsp
• 🧂Sea Salt (fine)to taste
• 🧂Black Pepper (ground), freshly groundto taste

Contains Dairy, Eggs, Fish, Garlic, Gluten, Onion, Shellfish, Soy. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Dice the potatoes

   Peel the Russet Potatoes and cut them into even dice so they brown at the same pace later. Keep the pieces around the same size; you want clean edges and not a mix of tiny bits and chunky pieces, because uneven cuts leave some soft while others burn.

   4 min
2. 2

   Slice the onion

   Slice the White Onion thinly from root to tip so it softens quickly and blends into the hash instead of standing out in hard chunks. If the slices are too thick, they will stay crunchy and keep the kimchi from settling into the potatoes.

   2 min
3. 3

   Mince the garlic

   Peel and mince the Garlic Cloves finely so they melt into the oil instead of landing in sharp little pieces. Stop when the bits are tiny and fragrant; if they are left rough-chopped, they can scorch before the potatoes are ready.

   2 min
4. 4

   Slice the scallions

   Trim and slice the Scallions on a slight angle so they look delicate and soften fast when they hit the hot hash. Keep the pale and dark parts together for this dish; the whites cook down and the greens finish fresh on top.

   2 min
5. 5

   Set a large skillet over medium-high heat with the Avocado Oil and let it shimmer before you add the potato dice in a single layer. Leave them alone for about 8 minutes.

   9 min
6. 6

   Turn them with a spatula so the edges go deep golden and the undersides release with a firm little crackle; if they stick, give them another minute instead of forcing them. Season with the Kosher Salt and Black Pepper as they brown so the surfaces taste seasoned, not dusty.

7. 7

   Soften the onion

   Add the White Onion to the skillet and stir it through the potatoes so it can pick up the browned bits from the base. Cook for about 4 minutes until the slices turn translucent, smell sweet, and the sharp raw bite fades; if they start to catch, lower the heat a little and keep them moving.

   4 min
8. 8

   Add the Kimchi and Garlic Clove mixture to the skillet and fold it through the potatoes with a spatula so the juices coat everything evenly. Cook for about 3 minutes until the kimchi smells tangy and toasty at the edges and the garlic turns fragrant rather than sharp; if the garlic darkens too fast, pull the skillet off the heat for a moment and stir it back in.

   3 min
9. 9

   Pour in the Soy Sauce and sprinkle in the Red Pepper Flakes if you are using them.

10. 10

    Stir quickly so the liquid disappears into the potatoes instead of pooling. Let it cook for about 1 minute until the hash smells savoury and slightly smoky and the skillet base goes glossy; if it gets too wet, give it another minute so the moisture cooks off.

    1 min
11. 11

    Melt the cheddar

    Scatter the Cheddar evenly over the hash and cover the skillet loosely so the heat can trap in and melt it. Cook for about 2 minutes until the cheese goes glossy, slackens into the potatoes, and starts to thread into long soft strands; if the bottom seems too dark, take the skillet off the heat while the residual steam finishes the melt.

    2 min
12. 12

    Fry the eggs

    Make four small wells in the hash and crack the Large Eggs into them one at a time so they set in place instead of sliding around. Cook over medium heat for about 4 minutes until the whites are opaque and just set at the edges while the yolks still wobble gently when you shake the skillet; if the whites are slow to set, spoon a little hot fat over the tops to help them along.

    4 min
13. 13

    Finish with scallions

    Scatter the Scallions over the top and let the residual heat soften their sharpest bite for about 30 seconds. The green parts should stay bright and crisp while the whites turn lightly tender; if they wilt too much, you left them in the heat too long, so add them right at the end next time.

    1 min
14. 14

    Serve the hash

    Slide the Kimchi Cheddar Breakfast Hash straight from the skillet onto warm plates and make sure each portion gets a fried egg on top. Break the yolks at the table so they run through the cheesy potatoes, and serve while the edges are still crisp and the cheese is still stretchy.

    1 min

Nutrition per serving