Potato hash with kimchi
This recipe takes quite a lot of time to prepare, and works best for cold rainy Sundays, when you don’t want to go out anyway but will appreciate a nice filling and warming brunch to give you enough strength to survive another day on this hostile planet.
Yields 2 portions
- 400 g of potatoes
- 1 onion
- 3 cloves of garlic
- 1 chile
- ¼ red bell pepper
- ¼ green bell pepper
- ½ cup of kimchi
- 2 eggs
- 2 bay leaves
- olive oil
- freshly ground black pepper
- Kimchi could be non-vegan: if not labeled as vegan, it may contain fish sauce.
- Cut the potatoes into 2 cm cubes.
- Put the potatoes into a medium pot, fill with water, add
2 bay leaves, add a generous amount of salt, and cook until the potatoes are tender.
- While potatoes are cooking, cut bacon into 1/2 cm cubes.
- Transfer the potatoes onto a paper towel to dry.
- Warm up a large skillet on medium-high heat, and fry bacon until it starts to crisp, stirring occasionally.
- Add a tablespoon of butter (more if you don’t use bacon), add the potatoes to the skillet, and fry until they are crisp and brown on all sides, stirring occasionally.
- While the potatoes are cooking, prepare the vegetables. Onions: peel, and cut into medium dice. Garlic: peel, and cut into medium-size pieces. Chili: remove the seeds, and thinly slice. Bell peppers: cut into 1×3 cm strips. Kimchi: roughly chop.
- Transfer the potatoes to a plate when they are ready.
- Reduce the heat to medium, add olive oil to the skillet if it’s dry, then add the onions, and garlic. Sauté until the onions are transparent.
- Increase the heat a bit, add the kimchi, and bell peppers, and cook for a few minutes.
- Reduce the heat, and cook for about 5 minutes more.
- Add the potatoes back to the skillet, add a bit of kimchi juice, and mix everything.
- Push the vegetables to the sides of the skillet to expose the bottom of the skillet, and break the eggs into the holes, season the eggs with salt and black pepper, and cook until the whites set.
Notes & tips