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Prep 15 mins
Cook 15 mins
5-Ingredient Fix Contest Entry. A partnership between delicious kimchi and simply potatoes frozen hash browns, this cross between a korean pancake and a latke is the perfect savory breakfast main; so long as it's topped with a fried egg.
- In a clean kitchen towel, ring out thawed potatoes until as much of the liquid as you can extract is released. Place in a bowl, along with the drained kimchi. Sprinkle in scallions and flour and lightly toss to coat. Add in 2 beaten eggs, and toss until combined. Refrigerate for at least 2 hours, or overnight.
- Preheat oven to 300 degrees, line a baking sheet with several layers of paper towels.Take latke mixture out of the fridge, and form into 12-18 individual patties, about ½'' thick. Coat a non-stick skillet with vegetable oil, and heat on medium-high until shimmering. Fry latkes in batches, until golden brown on either side. Drain on baking sheet and keep warm in oven.
- In a clean skillet, heat 1 tablespoon vegetable oil, fry eggs until whites have set, but yolk is still runny. Serve atop kimchi latkes, drizzle with sriacha.