Kimchi Hash Browns
Recipe: #35017
May 31, 2020
Categories: Breakfast, Side Dishes, Cabbage, Potatoes, Korean, Diabetic, Heart Healthy, Vegetarian, Spices, more
"This Korean inspired recipe offers flavor packed goodness and is still tasty eaten as leftovers."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (161 g)
- Calories 108.8
- Total Fat - 0.8 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 495.7 mg
- Total Carbohydrate - 23.1 g
- Dietary Fiber - 3 g
- Sugars - 0.7 g
- Protein - 3.9 g
- Calcium - 27.1 mg
- Iron - 1.4 mg
- Vitamin C - 28.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat 2 tablespoons oil in a large skillet over medium-high heat. While oil is heating, break up the hash browns with your hands into a large bowl to remove any clumps.
Step 2
Add the kimchi. Season with salt and pepper then stir to combine.
Step 3
When the pan is hot, add the potato mixture and spread into an even layer. Cook undisturbed until golden-brown on the bottom (5-6 minutes).
Step 4
Flip the potato mixture carefully and press back into a flat layer.
Step 5
Drizzle the remaining 1 tablespoon oil around the edge of the pan. Cook undisturbed until the second side is golden-brown (about 6 minutes).
Step 6
Garnish with the scallions after serving.
Tips
No special items needed.
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