Post by PattiA on Feb 10, 2024 8:16:41 GMT -5
This is an awesome breakfast for dinner choice. It calls for cooking the eggs in the hash, but since we were eating just two servings, we fried two eggs in a separate pan and topped the hash with the fried eggs. We love kimchi, and I always want more veggies, so I doubled the kimchi. My kimchi wasn't very juicy, so I added a bit of water to the pan. Also, for more veggies, I served this on top of a bed of baby spinach. Stirring some baby spinach into the hash while cooking it would be good too, but I didn't think of that soon enough. While researching Kewpie mayo, I found that it is mayo made with egg yolks only and a pinch of MSG. I used regular mayo with a bit of gochujang mixed in. The leftovers became breakfast for breakfast with the hash topped with soft-boiled eggs.
Kimchi and Potato Hash With Eggs (gift link: cooking.nytimes.com/recipes/1022152-kimchi-and-potato-hash-with-eggs?unlocked_article_code=1.PE0.STpD.j_ZwjsAcVurn&smid=share-url)
By Hetty Lui McKinnon
Total Time 30 minutes
Kimchi is punchy and potatoes are mellow, but together, they play off one another like the characters in an opposites-attract love story. Though universally adored for their comforting, creamy texture, potatoes often feel stodgy as the main ingredient of a meal, but pairing them with tangy, spicy kimchi lightens them up. Cut your potatoes into small cubes to ensure they don’t take too long to cook. Hash just does not feel complete without eggs, which make this a handy one-pan meal. Finishing the dish with a drizzle of mayonnaise (preferably Kewpie, but other brands are fine, too) and a sprinkle of furikake lends a playful edge, or you can make it even more fun to eat by wrapping up piles of the hash in nori, which adds a nice crunch and will remind you of a sushi roll.
Yield:: 4 servings
5 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
2 garlic cloves, finely chopped
1 cup napa cabbage kimchi, undrained and roughly chopped
2 pounds Yukon gold potatoes, scrubbed and cut into ½-inch cubes
4 large eggs
Mayonnaise, for garnish
1 tablespoon furikake or toasted white sesame seeds, for serving
1 scallion, finely chopped
Heat a large skillet over medium-high. When hot, add 2 tablespoons oil and the onion. Cook for 4 to 5 minutes, stirring every minute or so, until softened.
Add the garlic, kimchi, potatoes and another 2 tablespoons oil, and toss to combine. Cover, reduce heat to medium, and cook for 5 minutes. Lift the lid, stir, cover and cook for another 6 to 8 minutes, until the potatoes are tender.
Remove the lid, stir the potatoes, then make 4 divots without reaching the bottom of the pan. Drizzle a little of the remaining oil into each divot and crack an egg into each. Cover and cook for 4 to 5 minutes or until eggs are just set.
Drizzle with mayonnaise, then sprinkle with furikake and scallions. Serve warm.
Kimchi and Potato Hash With Eggs (gift link: cooking.nytimes.com/recipes/1022152-kimchi-and-potato-hash-with-eggs?unlocked_article_code=1.PE0.STpD.j_ZwjsAcVurn&smid=share-url)
By Hetty Lui McKinnon
Total Time 30 minutes
Kimchi is punchy and potatoes are mellow, but together, they play off one another like the characters in an opposites-attract love story. Though universally adored for their comforting, creamy texture, potatoes often feel stodgy as the main ingredient of a meal, but pairing them with tangy, spicy kimchi lightens them up. Cut your potatoes into small cubes to ensure they don’t take too long to cook. Hash just does not feel complete without eggs, which make this a handy one-pan meal. Finishing the dish with a drizzle of mayonnaise (preferably Kewpie, but other brands are fine, too) and a sprinkle of furikake lends a playful edge, or you can make it even more fun to eat by wrapping up piles of the hash in nori, which adds a nice crunch and will remind you of a sushi roll.
Yield:: 4 servings
5 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
2 garlic cloves, finely chopped
1 cup napa cabbage kimchi, undrained and roughly chopped
2 pounds Yukon gold potatoes, scrubbed and cut into ½-inch cubes
4 large eggs
Mayonnaise, for garnish
1 tablespoon furikake or toasted white sesame seeds, for serving
1 scallion, finely chopped
Heat a large skillet over medium-high. When hot, add 2 tablespoons oil and the onion. Cook for 4 to 5 minutes, stirring every minute or so, until softened.
Add the garlic, kimchi, potatoes and another 2 tablespoons oil, and toss to combine. Cover, reduce heat to medium, and cook for 5 minutes. Lift the lid, stir, cover and cook for another 6 to 8 minutes, until the potatoes are tender.
Remove the lid, stir the potatoes, then make 4 divots without reaching the bottom of the pan. Drizzle a little of the remaining oil into each divot and crack an egg into each. Cover and cook for 4 to 5 minutes or until eggs are just set.
Drizzle with mayonnaise, then sprinkle with furikake and scallions. Serve warm.
