Recipe: 3-Ingredient Kimchi Hash Browns
Prep time 5 minutes
Cook time 14 minutes to 15 minutes
Serves 2 to 4
- 3 tablespoons
vegetable oil, divided
- 15 to 16 ounces
frozen shredded hash brown potatoes (do not thaw)
- 1 cup
napa cabbage kimchi, drained of liquid and coarsely chopped
- 1 teaspoon
Fresh ground black pepper
Thinly sliced scallions, for garnish (optional)
Heat 2 tablespoons of the oil in a cast iron skillet or large nonstick frying pan over medium-high heat until shimmering. Meanwhile, break up the frozen hash browns with your hands into a large bowl to remove any clumps (it it's frozen into one big clump, wrap in a kitchen towel and bang against the counter), add the kimchi, sprinkle with the salt, season with pepper, and stir to combine.
When the pan is hot, add the potato mixture and spread into an even layer. Cook, pressing down on the hasbrowns occasionally with a flat spatula, until golden-brown on the bottom, 5 to 6 minutes. Using the spatula, flip the potato mixture in large sections and press back into a flat layer. Drizzle the remaining 1 tablespoon of oil around the edge of the pan. Cook, again pressing down on the hasbrowns occasionally, until the second side is golden-brown, about 6 minutes more.
Top with the scallions, if using.