Yup, that’s right. Kimchi for brunch! Ok, not just kimchi—this Kimchi Potato Hash has golden crispy home fries, spicy kimchi, and tender fatty pork belly, all in one hot skillet.
Imagine this beauty next to a mimosa or bloody mary. You’re feelin’ it, right?
Getting home fries crispy golden on the outside and tender on the inside is an art. How many times have you diced and fried potatoes to end up with a deceptively crispy home fry that is actually hard and raw on the inside? Me, numerous times. Guilty as charged. To solve this you can parboil or microwave the potatoes prior to frying. Andrea Dekker shared her technique on making excellent home fries. She covers and nukes them in the microwave for several minutes prior to frying. This ensures the inside will be soft while the outside crisps up in the skillet.
After the home fries finish frying, toss them with the kimchi pork belly mixture. This is where the magic happens. Flavors mingle and marry. The spicy mixes with the fatty and salty to create one heavenly bite.
Crack an egg directly on top. Bake it. Garnish with fresh herbs and dig in. Make sure to get a bit of everything on the fork before you dip it into that runny egg yolk!
This is far from a healthy green smoothie. It’s more like a cheat meal—a cheat meal worth having! If you make this Kimchi Potato Hash for brunch let me know what you think!
- 1 large or 2 medium Russet potatoes, peel and cut into small cubes
- ¾ -1 cup kimchi, rough chop
- ¼ pound pork belly, cut into small cubes
- 2 eggs
- 1-2 Tbsp butter
- Scallion and parsley for garnish
- salt and pepper to taste
- Preheat oven to 450 degrees
- On medium heat add pork belly to cast iron skillet and cook until all sides brown and fat renders, approx 5 minutes
- Add chopped kimchi directly to pork and saute for 1 additional minute
- Remove kimchi pork mixture and set aside in bowl
- place diced potatoes in microwave safe bowl. Cover with plastic wrap and microwave for 3 minutes. If fork cannot easily pierce through potato, then place it in microwave for additional minute.
- Carefully remove plastic wrap
- To same cast iron skillet add 1 Tbsp butter. On medium heat, add potatoes and lay in single layer and fry until crispy. Approx 18-20 minutes. At around 10 minutes add additional 1 Tbsp butter if necessary. (See Note) Season with salt and pepper to taste
- Turn off heat. Add kimchi pork mixture to potatoes and toss gently. Flatten into single layer
- Crack eggs directly on top of hash. Season with salt and pepper
- Place in oven for 5-6 minutes
- Garnish with chopped parsley and scallions
Do not disturb potatoes too often while frying to allow sides to crisp. Stir intermittently. After 10 minutes if more fat is necessary in skillet, add additional 1 Tbsp butter and continue to fry potatoes until edges fully crispy