I feel like I should call this post the Kimchi Diaries, because I’m so in love with the stuff right now. That’s the beauty and the curse of discovering something new. You explore all the possibilities, and hope that you don’t tire of it! So far that hasn’t happened to me because I just discovered kimchi potato hash with bacon. I found a non-recipe, recipe on Bon Appetit, and kind of ran with it. Kimchi potato hash with bacon is surprisingly easy and quick to make, and is pretty delicious. The kimchi gives just the right amount of heat, and you’re always a winner with bacon. It’s also versatile enough to serve for brunch or dinner. I made this one for breakfast with scrambled eggs on the side, but you could just as easily serve this with a side salad and impress your friends with dinner! Do you have any non-spicy eaters in the family? Just take out a portion of the potato and bacon hash before adding the kimchi. You’ll still have a nice brunch potato dish studded with bacon.
I’m lucky that I’ve finally run out of kimchi. I’ve been eating a lot of kimchi grilled cheese sandwiches lately, and can think of about 5 others things I’d like to make with it. I’m going to save those recipes for a rainy day.
Kimchi potato hash with bacon
- 6 slices thick cut bacon chopped into ¼ piece
- cabbage kimchi to taste
- 1 small chopped onion
- 1-2 smashed garlic cloves
- 4 to 6 yellow potatoes cut into large pieces
- salt and pepper to taste
In a large skillet, add about a tablespoon of olive oil to the pan and cook the bacon until crisp. Remove the bacon and set aside. Leaving the oil in the pan (feel free to spoon out some of the oil if your bacon was fatty) and add the potatoes. Cover the pan and let the potatoes steam for about 10 minutes. Remove the lid and season with salt and pepper. Continue to cook over medium heat until the potatoes begin to turn golden brown and soften until fork tender. Add the onions and garlic and continue to cook until everything is golden brown. Toss in bacon and add more salt and pepper as needed. (At this point you can set a portion aside for those who don’t like spicy.) Toss in about ¼ cup of cabbage kimchi, plus more to your taste making sure that everything is blended well. Serve warm.