Kimchi Potato Breakfast Hash

Ingredients

• 1.5 Pound Yukon Gold potatoes, cut into 1/2-inch dice - 1 1/2 pounds (680 g), Cut into 1/2-inch dice; 680 g metric equivalent listed in source.
• 1 Tablespoon cornstarch - 1 tablespoon (8 g), 8 g metric equivalent listed in source.
• 0.5 Teaspoon fine salt - 1/2 teaspoon (3 g), 3 g metric equivalent listed in source.
• 0.5 Teaspoon black pepper - 1/2 teaspoon (1 g), 1 g metric equivalent listed in source.
• 3 Tablespoon vegetable oil - 3 tablespoons (45 ml), 45 ml metric equivalent listed in source.
• 1 Cup yellow onion, diced - 1 cup (150 g), 150 g metric equivalent listed in source.
• 2 Count garlic, minced - 2 cloves (6 g), 6 g metric equivalent listed in source.
• 1.5 Cup store-bought vegan kimchi, drained and chopped - 1 1/2 cups (225 g), 225 g metric equivalent listed in source; use vegan kimchi without fish sauce, shrimp, seafood, honey, dairy, eggs, meat, or imitation meat.
• 1 Tablespoon low-sodium soy sauce - 1 tablespoon (15 ml), 15 ml metric equivalent listed in source.
• 2 Teaspoon toasted sesame oil - 2 teaspoons (10 ml), 10 ml metric equivalent listed in source.
• 4 Count green onions, thinly sliced - 4 stalks (60 g), 60 g metric equivalent listed in source.
• 1 Tablespoon toasted sesame seeds - 1 tablespoon (9 g), 9 g metric equivalent listed in source.

Instructions

1. Prep the vegetables

   1. *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.

2. Crisp the potatoes

   2. 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.

3. Brown the onion and garlic

   3. 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.

4. Add kimchi and soy sauce

   4. 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.

5. Finish and serve

   5. 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.