Kimchi and Potato Hash With Eggs Recipe (2024)

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.....

Did it yesterday. Delicious and easy done. Made some modifiations. I cooked the whole potatoes for 10 minutes to speed up the recipe. Diced it and then proceeded as indicated in the recipe. Following Richard advice added the Kimchi in the end (about 3 minutes ) to keep it crunchy. Did not use mayo but a herby sour cream to cool the palate. Light lunch with greens.

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.

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.

What a delicious, fast meal. I used about 2.25 lbs diced potatoes and used the full jar of TJ’s kimchi. I let the potato-onion-garlic mixture cook most of the way through per Richard’s recommendation. I finished with a drizzle of watered down mayo and a drizzle of gochujang. Sprinkle of green onions. Furikake on the table. Very satisfying.

I halved this to make for just me. I held the Mayo and the sesame seeds and used squeezable tahini instead for the finish. Very tasty.

I added half an avocado to each plate, and made a spicy mayo (sesame oil, sriracha, and mayo) in place of the regular mayo. I let the potatoes stay in the pan 5 minutes little longer than suggested and it created some crispier bits which were fantastic.

Excellent dish—used 1.5lbs. potatoes, a whole head of green garlic, and a very large onion in addition to the Kimchi. We found that to be more than enough potatoes. I cooked everything a bit longer to carmelize the onions and Kimchi. It provides a kick but not overwhelming, perfect for breakfast. I think it would go even better with beer than orange juice and coffee. Forgot the scallions, didn’t use the mayonnaise or sesame seeds.

The Kewpie brand mayo comes in a squeeze bottle with a small-holed tip. For regular mayo if you put it in a cake decorating bag you could squeeze out similar lines.

This is a great recipe! My only thought is to keep the kimchi out as a topping at the end. If you cook the kimchi, you’ll kill all the fermented probiotic goodness.

Too many potatoes relative to the Kimchee…so, either add another cup of Kimchee or use only 1 pound of potatoes per 1 Cup of Kimchee. Also needs a bit more salt

From reading people's notes it seems like a very forgiving recipe, open to all kinds of customizations!

Don’t listen to the other comments here about Mayo!! Mayo is a must if you want this to be more Korean inspired. I would also recommend throwing a piece of American cheese on top as well! If you are like me and you live in a small town where you’re the only Asian person within a 5 mile radius, you may only find the Nasoya brand kimchi on the shelf which isn’t particularly juicy. So when you make this, be sure to add some water to the pan so your potatoes cook properly.

I've made this a couple of times, and it's really very good—makes a punchy and quick lunch. Two reflections worth sharing: -- Halve the weight of potatoes, and fill the balance with broccoli or yu choy (or, I suppose, another brassica). And for the sauce, anything piquant, herby, and creamy will work well: mayo with herbs is nice, but I've preferred an avocado green goddess dressing for the final drizzle.

Added Spam, it was a great addition

This recipe should really specify to use a non-stick skillet. Otherwise this is just steamed potatoes. All the brown bits stuck to the bottom of the pan, so you either have to deglaze or lose that flavor. If I did this again, I’d brown the potatoes low and slow uncovered like breakfast home fries before adding any wet ingredients. Also, 2lbs of potatoes to 1 cup kimchi and the salty funk of the kimchi gets totally lost.

I made this last week, and it was great. I agree with several posters to hold off on adding the kimchi until after the potatoes have formed a crust and gotten good and crunchy. Adding the kimchi too early results in overcooked cabbage.Also, why, in heaven's name, does this recipe call for extra virgin olive oil? The delicate flavor of extra virgin olive oil is lost in cooking and the strong flavor of kimchi. And the NYTimes wonders why people say the recipes are too extravagant.

My kimchi-loving husband enjoyed this. I was happy to use up the last of the Costco-sized kimchi in the fridge. Win-win! Personally, I wouldn't go out and buy kimchi just for this dish, but it was a good way to use it up.Kewpie mayonnaise would be perfect for squeezing over the top, but since I didn't have any, I used regular mayo thinned with a little water for easy drizzling with a fork.

I forgot to pick up the crucial kimchi at the grocery store and substituted with sauerkraut instead. It turned out great. I added about a cup extra along with some of the juice. Wish I had thrown some chilli flakes in there to make it less bland. Excited to try the real deal next time!

I've made this recipe so many times since i found it a few months ago. I always wait to stir in the kimchi until right before the eggs go in, as recommended by others. It's just amazing, i cant get enough. I always use kewpie mayo as well.

Added Spam, it was a great addition

Potato to kimchi ratio is way off. More kimchi, less potato. Took way longer to soften the potatoes but the flavors are amazing.

This was fantastic. Such a good example of how simple ingredients can blend together to make something deliciously complex. I used fingerling potatoes, boiled first, then diced and fried to get them extra crispy. Topped with scallions, a drizzle of Kewpie, and some good sour cream balance out the heat from the kimchi.

I love this recipe! I've been making it a few times a month. I use kewpie mayo, and add the kimchi a bit later as suggested by a commenter. It's wonderful.

Loved this! I like my potatoes crisp, so I cooked them Huevos Rotos style - a cup of water, a cup of oil, 1 tsp of salt, 2 tsp of gochugaru poured over potatoes. Cooked on high, covered for 7-8 min until potatoes are fork tender (and crisp at the bottom!). Mixed in red onion, garlic, kimchi and scallions. Lowered heat to medium, cooked covered for 5 min. Dropped in the eggs and cooked until done. Skipped the mayo. Delicious and definitely making this again!

I agree with many of the comments here, good recipe with some modifications. The potato to Kimchi ratio was to high. I ended up using about 1.5 pounds potatoes and a whole jar of Kimchi (probably could use a little more). Also, next time I will parboil the potatoes for a few minutes - It took to 20+ minutes to get them cooked after mixing them in. Lastly, I agree with one of the other commenters, skip the mayo. Sriracha added a nice kick.

Cooking time is grossly underestimated - next time I will par-cook my potatoes in the microwave - it took at least 45 minutes for the potatoes to be tender. I used a whole jar of Kim Chi - it was fantastic. Next time I want to add a can of spam!

I ended up adding a can of diced tomatoes bc my kimchi wasn’t very “juicy” - would do that again as we liked saucier hash. Also added chopped kale when I added potatoes. Both highly recommended additions!

Rave reviews from the family for this one. Had to cook it a little longer than suggested (five minutes) to let the potatoes soften further, but other than that I made it as directed. Absolutely will be repeating this one!

nice easy dish with pantry staples. has an asian twist with the addition of kimchi, furikake, and kewpie. Kinda like a potato-based okonomiyaki lol. a few new purple and red potatos came in my CSA, potatos aren't generally something i buy. i quartered this recipe and made this for one (with lots of leftovers), served with rice, yum!