The Korean, fermented cabbage (kimchi) might not be for everyone and for breakfast (!), but I like kimchi, so this hits the spot for me. I can't say the same for the rest of the family-Mike
감자와 계란이 들어간 김치 (Korean)
/gamjawa gyelan-i deul-eogan gimchi/
Serves 2
(leafovers for me)
Preheat the oven to 450F (230C)
unpeeled organic potatoes
sliced organic scallions
olive oil
organic kimchi, drained squeezed dry, and chopped
4 organic eggs
fresh parsley (or cilantro if you like it)
spices or herbs of your choice
일 /il/ 1. Spray a backing sheet with organic vegetable oil.
이 /ee/ 2. Shred or grade potatoes.
삼 /sam/ 3. Cover with cold water and let sit for 5 minutes.
사 /sa/ 4. Drain, rinse, dry the potatoes, they squeeze dry. Set aside in a bowl.
오 /oh/ 5. Add scallions and oil to the potatoes, toss.
육 /yook/ 6. Distribute the potatoes in even layer on the sheet. Bake 30-35 minutes.
칠 /chil/ 7. Remove, flip the hash browns, then sprinkle kimchi over the top.
팔 /pal/ 8. Using the back of a spoon, create holes in the potatoes.
구 /gu/ 9. Crack 1 egg into each hole.
십 /sip/ 10. Bake until the eggs are to your desire.
(a) 7-8 minutes: runny yolks
(b) 9-10 minutes: self-cooked yolks
열하나 /yeolhana/11 Remove and sprinkle with cilantro or parsley and any spices/herbs you like.
