Kimchi Bacon Breakfast Hash

A crispy, bold breakfast hash inspired by Korean flavours.

READ RECIPE
DISH

Brunch

PREP TIME

30 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

  • 560g Sliced Potatoes (Into Coins)
  • 8 ounces Thick-Cut Bacon
  • 100g Kimchi, roughly chopped
  • 4 Green Onions, thinly sliced
  • 1 tablespoon Sesame Seeds
  • ¼ cup Mayonnaise
  • 1-2 tablespoons Sriracha
  • Chili Crisp, optional
  • Additional Green Onions, optional

Method

  • If using the sriracha mayo, stir together the mayonnaise and sriracha in a small bowl. Refrigerate until ready to serve.
  • Prepare the sliced potatoes in the oven or air fryer. Cook until deeply golden and crispy, adding a few extra minutes if needed for maximum crispness.
  • Meanwhile, heat a large cast-iron or nonstick skillet over medium heat. Cook the bacon until browned and crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving about 1 tablespoon of the bacon fat in the skillet. Once cool enough to handle, chop or tear the bacon into large bite-sized pieces.
  • Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10-15 minutes.
  • Add the chopped kimchi to the skillet with the reserved bacon fat. Cook for 3 to 5 minutes, stirring occasionally, until most of the moisture has evaporated and the kimchi begins to caramelise around the edges. Return the bacon to the skillet and stir to combine.
  • Add the cooked potato coins to the skillet and gently fold in the bacon, caramelised kimchi, about two-thirds of the green onions, and half of the sesame seeds until just combined.
  • Fold in the potatoes and chopped hard-boiled eggs (if using). Season to taste with salt and pepper.
  • Transfer to a serving platter and finish with the remaining green onions, remaining sesame seeds, and a drizzle of chili crisp and sriracha mayo, if desired.
Our thanks go to Potatoes USA for this delicious recipe.