Kimchi Potato Hash with Crispy Fried Egg and Gochujang Brown Butter

Ingredients

• ▸2 medium Yukon Gold potatoes, about 400g, cut into 1.5cm cubes
• ▸1 cup napa cabbage kimchi, roughly chopped, plus 2 tbsp kimchi brine reserved
• ▸3 tbsp neutral oil, such as grapeseed or avocado, divided
• ▸2 tbsp unsalted butter
• ▸1 tbsp gochujang paste
• ▸3 cloves garlic, thinly sliced
• ▸1 tsp toasted sesame oil
• ▸2 large eggs
• ▸2 scallions, thinly sliced, white and green parts separated
• ▸1 tsp toasted sesame seeds
• ▸0.5 tsp kosher salt, plus more to taste
• ▸0.25 tsp freshly ground black pepper
• ▸1 sheet roasted nori, torn into small shards, for garnish

Instructions

1. 1

   1. Parboil the potato cubes in salted boiling water for 5 minutes until just barely fork-tender but still holding their shape. Drain thoroughly and spread on a paper towel-lined plate; pat very dry. Dry potatoes equal crispy hash — this step is non-negotiable.

2. 2

   2. Heat a large cast-iron or heavy stainless skillet over medium-high until it just begins to smoke. Add 2 tablespoons of neutral oil and swirl to coat. Add the parboiled potatoes in a single layer and press down gently with a spatula. Cook undisturbed for 4 to 5 minutes until a deep golden crust forms on the bottom.

3. 3

   3. Flip the potatoes in sections, add the sliced garlic and scallion whites, and cook another 3 to 4 minutes until the second side is equally golden. Season with salt and pepper.

4. 4

   4. Push the potatoes to the perimeter of the pan. Add the chopped kimchi to the center and cook, pressing down, for 2 to 3 minutes until the kimchi edges char slightly and the raw fermented smell mellows into something nutty and caramelized.

5. 5

   5. Pour the reserved 2 tablespoons of kimchi brine over everything and toss to combine. The brine will sizzle violently, deglazing the fond and coating every potato cube in tangy, fermented goodness. Drizzle with sesame oil, toss once more, and transfer the hash to a warm serving plate.

6. 6

   6. Make the gochujang brown butter: wipe the pan clean with a paper towel (carefully). Over medium heat, melt the butter and cook, swirling constantly, until the milk solids turn amber and the butter smells nutty, about 3 minutes. Remove from heat, wait 30 seconds for the bubbling to subside, then whisk in the gochujang paste. It will seize slightly — that's fine. Whisk until smooth.

7. 7

   7. Return the pan to medium-high heat and add the remaining 1 tablespoon of neutral oil. When shimmering, crack in the eggs. Fry until the whites are fully set with crispy, lacy, frilled edges but the yolks are still runny, about 2 to 3 minutes. Tilt the pan and baste the whites with the hot oil if needed.

8. 8

   8. Lay the crispy fried eggs over the hash. Drizzle the gochujang brown butter over both eggs and hash. Garnish with scallion greens, sesame seeds, and torn nori shards. Serve immediately and eat fast — the yolk is the sauce.

Variations

• ◆Spam it up: Dice half a can of Spam into 1cm cubes and fry in the pan before the potatoes for a hyper-specific Korean convenience-store energy that is deeply, unironically delicious.
• ◆Vegan version: Swap the egg for a crispy pan-fried block of extra-firm tofu (pressed and sliced 1cm thick) and replace the butter with vegan butter or coconut oil — the brown butter step still works beautifully.
• ◆Kimchi bokkeumbap twist: Stir in 1 cup of day-old cooked short-grain rice with the kimchi instead of using potatoes for a hash-fried-rice hybrid that blurs every genre boundary at once.