Kimchi and Potato Hash with Eggs

  • Yield 4 servings
  • Time 30 minutes


  • 5 tablespoons extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 cup napa cabbage kimchi, undrained and roughly chopped
  • 2 pounds Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
  • 4 large eggs
  • Mayonnaise, for garnish
  • 1 tablespoon furikake or toasted white sesame seeds, for serving
  • 1 scallion, finely chopped
  1. Heat a large skillet over medium-high. When hot, add 2 tablespoons oil and the onion. Cook for 4 to 5 minutes, stirring every minute or so, until softened.
  2. Add the garlic, kimchi, potatoes and another 2 tablespoons oil, and toss to combine. Cover, reduce heat to medium, and cook for 5 minutes. Lift the lid, stir, cover and cook for another 6 to 8 minutes, until the potatoes are tender.
  3. Remove the lid, stir the potatoes, then make 4 divots without reaching the bottom of the pan. Drizzle a little of the remaining oil into each divot and crack an egg into each. Cover and cook for 4 to 5 minutes or until eggs are just set.
  4. Drizzle with mayonnaise, then sprinkle with furikake and scallions. Serve warm.

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