34m$18.62Kimchi Potato Breakfast Hash
A crispy vegan skillet hash with Yukon Gold potatoes, store-bought vegan kimchi, onion, and green onions. It is savory, lightly crunchy, fermented, and breakfast-for-lunch friendly.
- Energy
- 300 calories per serving
- Protein
- 6.8 g per serving
- Carbs
- 40.5 g per serving
- Fat
- 14.1 g per serving
- Sodium
- 961 mg per serving
Shopping options
store-bought vegan kimchi, drained and chopped
1.5 Cup
Ms. Corea Kimchi
55%
toasted sesame oil
2 Teaspoon
International Collection Toasted Sesame Oil
4%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
vegetable oil
3 Tablespoon
Kroger® 100% Pure Vegetable Oil
5%
low-sodium soy sauce
1 Tablespoon
Kikkoman® Less Sodium Soy Sauce
5%
cornstarch
1 Tablespoon
Kroger® Pure Corn Starch
2%
toasted sesame seeds
1 Tablespoon
Kroger® Sesame Seed Shaker
15%
green onions, thinly sliced
4 Count
Organic Green Onions
100%
Yukon Gold potatoes, cut into 1/2-inch dice
1.5 Pound
Yukon Gold Potatoes
100%
yellow onion, diced
1 Cup
Jumbo Yellow Onions
67%
fine salt
0.5 Teaspoon
Kroger® Salt
0%
garlic, minced
2 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Yukon Gold potatoes-1.5 lb
- store-bought vegan kimchi-1.5 cups
- yellow onion-1 cup
- vegetable oil-3 tbsp
- cornstarch-1 tbsp
- low-sodium soy sauce-1 tbsp
- garlic-2 cloves
- toasted sesame seeds-1 tbsp
- toasted sesame oil-2 tsp
- fine salt-0.5 tsp
- green onions-4 stalk
- black pepper-0.5 tsp
Prep the vegetables: cut the potatoes, dice the onion, mince the garlic, drain and chop the kimchi, and slice the green onions. Pat the potatoes very dry, then toss them with the cornstarch, salt, and black pepper.
Keep the knife blade angled away from your fingers while cutting the vegetables.
Pat the potatoes thoroughly dry before they go into hot oil to reduce splattering.
Heat the large skillet over medium-high heat and add the vegetable oil. Add the potatoes in an even layer, cook covered for 6 minutes, then uncover and crisp, turning every 2–3 minutes, until golden brown and tender, 10–12 minutes.
Add the dry potatoes carefully to the hot oil and keep the skillet handle turned inward to reduce burn risk.
Push the potatoes to the edges of the skillet and add the onion to the center. Cook until lightly browned, 3–4 minutes, then add the garlic and stir until fragrant, about 30 seconds.
Stir in the store-bought vegan kimchi and soy sauce. Spread the hash into an even layer and cook until the kimchi is hot, the moisture has mostly evaporated, and the potato edges stay crisp, 3–4 minutes.
Turn off the heat and drizzle with the toasted sesame oil. Fold in half of the green onions, then finish with sesame seeds and the remaining green onions before serving hot.
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