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Kimchi potato hash
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800g king edward or maris piper potatoes, cut into 2cm cubes
2 tbsp fine sea salt
4 tbsp olive oil
2 x 77g packs diced pancetta
½ Chinese leaf lettuce, roughly chopped (about 300g)
20g unsalted butter
2 tbsp kimchi paste
4 salad onions, finely chopped
¼ x 28g pack fresh coriander, leaves roughly chopped
1. Put the potatoes and salt in a large pan and cover with plenty of water; bring to the boil. Reduce the heat and simmer for 5 minutes, until barely tender. Drain well; set aside.
2. Meanwhile, put 1 tbsp oil in a large pan with the pancetta and Chinese leaf. Set over a high heat and fry for 10-12 minutes until the pancetta is golden and crispy and the Chinese leaf has wilted down. Season and remove from the pan, leaving any oil behind.
3. Return the pan to the heat with the butter and 2 tbsp oil. When very hot, add the potatoes and fry, turning often, for 15-20 minutes until deep golden and crispy. Stir in 1 tbsp kimchi paste and season. Combine with the pancetta and Chinese leaf; set aside on a warm plate.
4. Return the pan to the heat and fry the eggs to your liking in the remaining 1 tbsp oil. Serve the hash topped with the fried eggs, salad onions and coriander, and as much of the remaining kimchi paste as you like on the side.
This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in August 2019.