Crispy Kimchi Potato Hash
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: serves 3 to 4
  • 2 large russet potatoes – washed and diced into small cubes (preferably with skin on)
  • 3 to 4 slices streaky bacon – diced
  • 1 small onion – diced
  • 2 cloves garlic - minced
  • ½ cup kimchi – roughly chopped
  • 50 g unsalted butter
  • ½ tsp sugar
  • Cooking oil
  • Salt and Pepper
  • Chopped spring onions to garnish
  1. Pop the diced potatoes into microwave and par-cook them for about 2 to 3 mins.
  2. In a large skillet or pan, add in bacon and cook over medium low heat until lightly brown and crispy. Remove and set aside.
  3. Reserve bacon fat in the pan, add in potatoes and season with salt and pepper. Toss evenly and cover with a lid. Drizzle more oil if needed. Cook the potatoes for about 5 mins over medium high heat, tossing in between. They should be crispy on the outside and soft in the middle.
  4. Push the potatoes to one side of the pan and add in butter, onion, garlic and cook until onions are softened, about 1 min.
  5. Add in chopped kimchi, sugar and cook for another min. Taste to adjust with more seasoning if needed.
  6. Toss in crispy bacon, chopped spring onions and turn off heat.
  7. Serve warm with a fried egg if you desire.
Recipe by Bear Naked Food at