It’s football Sunday!
Now, we are in no way football fanatics. I couldn’t tell you any stats on the team or name the players or positions they run. Football is really our excuse to be lazy and bum around on the couch on a breezy, autumn afternoon. Greg and I usually wake up early to fit in a long run around the river path before the game. Not because we are health nuts, but because it makes us feel better about what we are going to consume when it’s game time! No guilt!
C’mon, it’s football, so our obvious drink of choice is ice cold beer. The fun part is pairing that refreshing cold beer with the perfect gametime snack. In my opinion it needs to be: salty, spicy, and crunchy (aka fried!)
In honor of all things kimchi I was inspired by a tasty vegetable pancake recipe by food4tots which used potatoes as a blank canvas to build flavor. The potatoes were then fried for a crunchy bite. The addition of kimchi gave it a nice spicy heat that was extinguished by a swig of beer. The perfect marriage!
I love this Kimchi Potato Pancake right off the cast-iron skillet, served hot with a sprinkle of salt and a dollop of sour cream. Greg says it tastes like a potato skin with a kick! Try it yourself as an appetizer or bring it over to a football party. It’ll be a hit!
For added flavor (and protein, as Greg calls it) I sometimes add bacon bits or cooked bacon pieces into the batter. Bacon really does make everything taste better!
If you try this recipe please leave a comment below or take a picture and mention @thekimchichick on Instagram so I can see it too!
Enjoy! Go Eagles I hope they win!
Mia’s rooting for them too!
- 1 Russet potato
- 1 cup shredded kimchi (or more if you like it spicy)
- 1 egg
- ½ tsp salt
- ½ tsp garlic powder
- 2½ Tbsp all purpose flour
- ¼ cup scallions - rinse, dry, and slice into 1 inch length pieces
- Peel the potato and shred on a cheese box grater (I use the largest, coarse side of the box) then place into a colander to drain (don't worry if the potatoes start to turn brown. It's ok.)
- Slice the kimchi into thin matchsticks and combine with potatoes
- In a medium bowl, combine the egg, salt, garlic powder, flour, and scallions (Add bacon here if you dare!)
- Using paper towels, cheese cloth, or your two hands, ring and squeeze as much water out of the potato/kimchi mixture. Then mix it with the egg mixture
- Heat a pan (I like a cast iron skillet) with 2 Tbsp of olive oil and place 4 spoonfuls of the potato mixture on the skillet and flatten to make 4 inch flat disc. Heat for 4 minutes on each side until golden brown
- Remove from heat, let rest on paper towel. Then sprinkle with salt and garnish with chopped scallions
- Serve warm with a dollop of sour cream