Kimchi And Potato Hash With Eggs Recipes

KIMCHI AND POTATO HASH WITH EGGS

Steps:

• 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.

POTATO HASH WITH BAKED EGGS

Steps:

• Preheat the oven to 375 degrees F.
• Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool.
• Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes
• Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash.
• Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.

POTATO HASH WITH SPINACH AND EGGS

Steps:

• In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
• In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.

MOM'S KIMCHI EGG

Steps:

• Heat oil in a skillet or wok over medium heat. Cook kimchi in hot oil until softened, about 2 minutes; add eggs. Cook and stir eggs and kimchi together until the eggs are set, 2 to 3 minutes.

EGGS OVER EASY WITH POTATO HASH

Steps:

• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
• When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.