Kimchi and Potato Hash With Eggs

By Hetty Lui McKinnon

Updated April 29, 2021

Kimchi and Potato Hash With Eggs
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(1,143)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 5tablespoons extra-virgin olive oil
  • 1red onion, thinly sliced
  • 2garlic cloves, finely chopped
  • 1cup napa cabbage kimchi, undrained and roughly chopped
  • 2pounds Yukon gold potatoes, scrubbed and cut into ½-inch cubes
  • 4large eggs
  • Mayonnaise, for garnish
  • 1tablespoon furikake or toasted white sesame seeds, for serving
  • 1scallion, finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

435 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 46 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 12 grams protein; 191 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Drizzle with mayonnaise, then sprinkle with furikake and scallions. Serve warm.

Ratings

4 out of 5
1,143 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

richard

I have made this many times...KIMCHI is our kitchen staple. I prefer to lower the temp to VERY LOW after everything s nearly cooked and finish to carmelize everything with KIMCHI for 3-1/2 minutes, keeping the KIMCHI CRUNCHY. btw....hold the mayo...too much flavor confusion.....

Eric Anderson

Terrific! I added some salt because we are a somewhat high sodium family. Kewpie (underline) is essential. Kewpie is so far from mayonnaise that it shouldn’t share the name. This recipe will be our go-to whenever we seek an easy comfort dish with a kick.

Kate

Needed a last minute dinner plan tonight, and here was this delicious recipe. We had two strips of bacon, so I chopped them up and crisped them in the pan before adding anything else (and used that plus a little extra bacon grease in lieu of olive oil), and subbed leeks for the red onion (sliced thin and added to the pan with the rest). Definitely added more kimchi than called for. It turned out fantastic. I'm into the mayo drizzle; it makes it remind me of kimchi potato salad, a fave of mine.

Darby

Would benefit from a drizzle of gochujang in addition to the mayo. A dusting of gochugaru would also suffice to compliment the kimchi

Matt

Like many others, I waited to add the kimchi until just before cracking the eggs. Used sweet potato instead of gold potatoes and it turned out wonderfully. Instead of mayo did a hummus/tahini/miso mix.

Nolan

Kewpie is a must. Double the kimchi and add the second half as a topping right before serving. This preserves some probiotic properties as well as gives the otherwise lowkey and fatty flavor a zing. My potatoes didn’t cook as fast as prescribed so I splashed some excess vegetable stock in the pan prior putting the lid on and doubled the 5 min lid-on time. Amazing.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.