Cheesy Skillet Kimchi Potatoes

published Nov 12, 2022
Cheesy Kimchi Breakfast Skillet Recipe

Whether eaten from a bowl or wrapped as a burrito, this hearty potato dish is an all-around satisfying meal.


Prep10 minutes to 15 minutes

Cook30 minutes to 40 minutes

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Overhead photo of cheesy kimchi breakfast skillet on plate with fried sunnyside up egg on top
Credit: Photo: Christopher Testani; Food Styling: Barrett Washburne

On most days, the last thing I want to do is spend hours working on breakfast for my family — even on vacation. While staying in a rental cabin this summer, my husband and I were craving something hearty and tasty. Plus, I wanted it ready in under an hour. The result? This easy, efficient, and incredibly delicious cheesy kimchi breakfast skillet.

In this recipe, the oven does a lot of heavy lifting by roasting the potatoes, onions, and garlic. In the meantime, you’ll cook some bacon in a skillet to render the fat, then sauté scallions and kimchi in the fat until the juices cook down and emulsify. Wilt the hearty greens for some bitterness to balance all the other savory and sweet flavors (the recipe calls for chard, but it’s really lovely with beet greens too), then add the roasted potatoes to the skillet with plenty of cheddar cheese. It’s savory, nourishing, and deeply satisfying. A perfect way to start your day!

Credit: Photo: Christopher Testani; Food Styling: Barrett Washburne

Tips for Making Cheesy Skillet Kimchi Potatoes, Your Way

  • Serve the potatoes with eggs. Cheesy kimchi potatoes are practically begging for eggs. You can eat directly from the skillet with a fried egg, or you can wrap up the mixture in tortillas with some scrambled eggs for next-level breakfast burritos.
  • Don’t limit yourself to breakfast. This skillet was a hit. In fact, we love it not just for breakfast, but any meal of the day.
  • You can customize it to your dietary needs. I’ve subbed bacon with tempeh bacon for the vegetarians (you may need to add a bit of extra oil to the skillet, as vegan bacon tends to not render fat). If you’re not into chard, add your favorite hearty greens or another chopped vegetable like broccoli.

Cheesy Kimchi Breakfast Skillet Recipe

Whether eaten from a bowl or wrapped as a burrito, this hearty potato dish is an all-around satisfying meal.

Prep time 10 minutes to 15 minutes

Cook time 30 minutes to 40 minutes

Serves 4

Nutritional Info


  • 4 cloves


  • 1 1/2 pounds

    Yukon gold or russet potatoes

  • 1/2

    large red onion

  • 2 tablespoons

    canola oil

  • 1 1/4 teaspoons

    kosher salt

  • 1/2 teaspoon

    ground black pepper

  • 2

    medium scallions

  • 1 medium bunch

    Swiss chard, mature spinach, or beet greens (about 10 ounces)

  • 4 ounces

    sharp cheddar cheese

  • 1 packed cup

    napa cabbage kimchi

  • 4 slices

    thick-cut bacon (about 5 ounces)

  • 4

    burrito-sized flour tortillas, warmed (optional)


  1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Meanwhile, cut 1 1/2 pounds Yukon Gold or russet potatoes into 1 1/2 to 2-inch pieces; transfer to a rimmed baking sheet. Thinly slice 1/2 large red onion and add it to the baking sheet. Drizzle with 2 tablespoons canola oil, 1 1/4 teaspoons of the kosher salt, and 1/2 teaspoon black pepper. Toss to combine and arrange into an even layer. Tightly cover the baking sheet with aluminum foil.

  2. While the oven is still heating, transfer the baking sheet to the oven and roast until the potatoes are knife tender, about 15 minutes. Meanwhile, thinly slice 4 garlic cloves.

  3. Uncover the baking sheet. Add the garlic, toss to combine, and spread back into an even layer. Return the baking sheet to the oven and roast uncovered until the potatoes are deep golden brown and crisp on the bottom, the onions are caramelized, and the garlic is golden brown, 13 to 15 minutes more.

  4. Meanwhile, thinly slice 2 medium scallions, keeping the white and light green parts separate from the dark green parts. Remove the leaves from 1 medium bunch Swiss chard or beet greens and tear into 2-inch pieces, or tear mature spinach into 2-inch pieces; discard the stems. Grate 4 ounces sharp cheddar cheese on the large holes of a box grater (about 1 cup).

  5. Cut 4 thick-cut bacon slices crosswise into 1-inch pieces. Place in a medium cast-iron skillet or ovenproof frying pan and cook over medium heat, stirring occasionally, until crisp and browned, 6 to 8 minutes. Meanwhile, coarsely chop 1 packed cup kimchi.

  6. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving any rendered fat in the pan. Add the scallion white and light green parts to the pan and cook until just wilted, about 1 minute. Add the kimchi along with their juices and cook until the juices reduce slightly and emulsify with the bacon fat, 1 to 3 minutes. Add the chard and cook until just wilted, about 2 minutes. Turn off the heat, add the bacon, and stir to combine.

  7. Add the potatoes to the pan and toss until well combined. Sprinkle evenly with the cheese. Transfer the pan to the oven and bake until the cheese is melted, 2 to 3 minutes. Garnish with the dark green scallion parts. Eat as is or wrap in a warmed burrito-sized flour tortilla.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.