Kimchi Potato Hash w/ Gochujang Aioli I Breakfast recipe I American breakfast w/ a Korean kick
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Kimchi Potato Hash
Ingredients:
1 Tbsp EVOO
5 strips bacon, cut
1 onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 Cup kimchi, chopped (no juice)
3 gold potatoes, cubed
2 eggs, sunny side up
Green onions, for garnish
Sesame seeds, for garnish
Gochujang aioli ingredients:
2 Tbsp Kewpie mayonnaise
2 Tbsp greek yogurt
1 clove garlic, minced
2 Tbsp gochujang
Directions:
1. Wash and prepare vegetables.
2. Cut kimchi and bacon into small pieces.
3. Make gochujang aioli by combining kewpie mayo, greek yogurt, garlic, and gochujang. Mix well and set aside.
4. In a cast iron or fry pan, add cut bacon and cook until bacon is crispy. Leaving the oil in the pan, take just the bacon out and set it aside.
5. Then add in 1 Tbsp EVOO and add cubed potatoes. Continue to stir and cook at medium-high heat until it’s about halfway cooked. Add salt and black pepper during this step.
6. Then, add in your green pepper, onion, and garlic. Continue to cook until the everything is cooked.
7. Then, add in your chopped kimchi and cook it down until the kimchi is browned on the outside.
8. Meanwhile, make 2 eggs, your way, on a fry pan.
9. Add the bacon back into the hash at this time.
10. Top it off with sunny side up eggs and add gochujang aioli on top.
11. Garnish with green onions and sesame seeds. Enjoy!
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