3-Ingredient Kimchi Hash Browns

Prep: 5 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

As much as I like to cook dishes from scratch, I discovered that the key ingredient here is frozen shredded hash brown potatoes. Frozen hash browns are par-cooked before they’re frozen, and the freezing process helps release some moisture in the potatoes and allows them to crisp up nicely. Par-cooking also cuts down on cooking time — always a plus when I’m bleary-eyed in the morning. Freshly grated potatoes would have to go through a rigorous process of squeezing out moisture and pre-cooking to get the same results, so frozen is the name of the game here.

Ingredients

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 kosher salt
Fresh ground black pepper
Thinly sliced scallions, for garnish (optional)

Instructions

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.