Kimchi and Potato Hash With Eggs

Name: Kimchi and Potato Hash With Eggs
Total time: 30 min
Ingredients: 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

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Total: 30 minutes

Servings: 4

Author : Hetty McKinnon

eggs kimchi potato

Ingredients

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5 tablespoons extra-virgin olive oil1 red onion, thinly sliced2 garlic cloves, finely chopped1 cup napa cabbage kimchi, undrained and roughly chopped2 pounds Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes4 large eggsMayonnaise, for garnish1 tablespoon furikake or toasted white sesame seeds, for serving1 scallion, finely chopped

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Instructions

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Step 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.

Step 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.

Step 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.

Step 4

Drizzle with mayonnaise, then sprinkle with furikake and scallions. Serve warm.