Recipe Spotlight

Tomorrow Morning, Make Kimchi Hash Browns

Add some punch to your everyday hash browns.

Published July 12, 2021.

Hash browns are one of my favorite ways to eat potatoes. They’re a breakfast staple, but they can be eaten for any meal. And they’re easy to make, whether from frozen or fresh. But could you add something else to those shredded potatoes? Kimchi, perhaps?

Our test cooks have it covered. As I was browsing through our upcoming Five-Ingredient Dinners cookbook, I noticed a recipe for toad-in-a-hole kimchi hash browns, all made on a single baking sheet.

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Toad-in-a-hole is traditionally an egg cooked in the hole cut out of a piece of bread. But this time, we cooked the eggs right in with the hash browns. 

The fermented funkiness of the kimchi added an extra dimension to the traditional crunchy and salty flavors. And this sheet-pan version is supereasy to make: Just compile your ingredients in the pan and flip once. Here’s exactly what you need to do.

Toad-in-a-Hole Sheet-Pan Kimchi Hash Browns

Serves 4 to 6

  • 3 pounds Yukon Gold potatoes, unpeeled
  • 2 scallions, sliced thin
  • 1½ cups cabbage kimchi, drained and squeezed dry, chopped
  • 6 large eggs
  • 2 tablespoons chopped fresh cilantro

1. Adjust oven rack to middle position and heat to 450 degrees. Spray rimmed baking sheet with vegetable oil spray. Shred potatoes with food processor or box grater, then transfer to large bowl. Cover with cold water and let sit for 5 minutes. Drain potatoes in colander and rinse and dry bowl. Using clean dish towel, squeeze potatoes dry in 4 batches, transferring dried potatoes to dry, now-empty bowl.

2. Add scallions, ¼ cup vegetable oil, 1 teaspoon salt, and ½ teaspoon pepper to potatoes and toss to combine. Distribute potatoes in even layer on sheet, but do not pack down. Bake until top of potatoes is spotty brown, 32 to 35 minutes.

3. Remove sheet from oven. Flip hash browns with metal spatula and sprinkle kimchi evenly over top. Using back of spoon, create six 3-inch-wide indentations in potatoes. Crack 1 egg into each and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.

4. Bake, rotating sheet halfway through, until whites are just beginning to set but still have some movement when sheet is shaken, 7 to 8 minutes for slightly runny yolks or 9 to 10 minutes for soft-cooked yolks. Season with salt and pepper to taste and sprinkle with cilantro. Serve.

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