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Kimchi Potato Breakfast Hash
34m$7.84

Kimchi 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.

  • breakfast
  • dinner
  • fermented
  • kimchi
  • lunch
  • May 2026
  • plant-based
  • potato hash
  • Vegan
Bundle it with similar meals
10 min prep24 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Yukon Gold potatoes, cut into 1/2-inch dice · 1.5 Pound

Yukon Gold Potatoes

75%

In recipe$2.54
To buy$3.38
Details
Fresh Potatoes · 1 lb$1.69 per packageBuy 2Package use: 75%Product matchEstimated at KROGER

green onions, thinly sliced · 4 Count

Green Onions

67%

In recipe$0.86
To buy$1.29
Details
1 each$1.29 per packageBuy 1Package use: 67%Product matchEstimated at KROGER

store-bought vegan kimchi, drained and chopped · 1.5 Cup

Simple Truth® Raw-Fermented Korean Style Kimchi

Sale

46%

In recipe$2.78
To buy$5.99
Details
Simple Truth · 17 oz$6.99
Sale
$5.99 per packageBuy 1Package use: 46%Product matchEstimated at KROGER

yellow onion, diced · 1 Cup

Jumbo Yellow Onions

33%

In recipe$0.40
To buy$1.19
Details
Fresh Onions · 1 lb$1.19 per packageBuy 1Package use: 33%Product matchEstimated at KROGER

garlic, minced · 2 Count

Garlic

Sale

20%

In recipe$0.10
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 20%Product matchEstimated at KROGER

toasted sesame seeds · 1 Tablespoon

Sun Luck® Toasted Sesame Seeds

Sale

10%

In recipe$0.50
To buy$5.09
Details
Sun Luck · 3.25 oz$5.29
Sale
$5.09 per packageBuy 1Package use: 10%Product matchEstimated at KROGER

low-sodium soy sauce · 1 Tablespoon

Kikkoman® Less Sodium Soy Sauce

5%

In recipe$0.15
To buy$2.99
Details
Kikkoman · 10 fl oz$2.99 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

vegetable oil · 3 Tablespoon

Kroger® 100% Pure Vegetable Oil

5%

In recipe$0.15
To buy$3.29
Details
Kroger · 32 fl oz$3.29 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

toasted sesame oil · 2 Teaspoon

Napa Valley Naturals® Organic Toasted Sesame Oil

3%

In recipe$0.32
To buy$12.29
Details
Napa Valley Naturals · 12.7 fl oz$12.29 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

cornstarch · 1 Tablespoon

Kroger® Pure Corn Starch

2%

In recipe$0.04
To buy$2.19
Details
Kroger · 16 oz$2.19 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

fine salt · 0.5 Teaspoon

Kroger® Salt

0%

In recipe$0.00
To buy$1.00
Details
Kroger · 26 oz$1.00 per packageBuy 1Package use: 0%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$7.84

· only what you use

$1.96

per serving · 4 servings

You pay at checkout$39.20
20% used in this recipe$31.36 unused

All ingredients selected

Checkout$42.09
Recipe portion$7.91

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Yukon Gold potatoes-1 1/2 lb
  • store-bought vegan kimchi-1 1/2 cups
  • yellow onion-1 cup
  • vegetable oil-3 tablespoons
  • cornstarch-1 tablespoon
  • low-sodium soy sauce-1 tablespoon
  • garlic-2 cloves
  • toasted sesame seeds-1 tablespoon
  • toasted sesame oil-2 teaspoons
  • fine salt-1/2 teaspoon
  • green onions-4 stalk
  • black pepper-1/2 teaspoon
1
Prep the vegetables
Measuring Cups
Measuring Spoons
Cutting Board
Chef’s knife
Paper towels

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.

1 1/2 pounds potato
1 cup yellow onion
2 Count garlic
1 1/2 cups kimchi
4 Count green onion
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon Black Pepper
2
Crisp the potatoes
Spatula
Large skillet
Skillet lid

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.

3 tablespoons vegetable oil
1 1/2 pounds potato
3
Brown the onion and garlic
Spatula
Large skillet

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.

1 cup yellow onion
2 Count garlic
4
Add kimchi and soy sauce
Spatula
Large skillet

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.

1 1/2 cups kimchi
1 tablespoon soy sauce
5
Finish and serve
Spatula
Large skillet

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.

2 teaspoons sesame oil
4 Count green onion
1 tablespoon sesame seeds
6

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