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    Home » Breakfast

    Pan Fried Breakfast Potatoes With Kimchi

    Published:Aug 25, 2021· Modified: Sep 1, 2021 by Keri Bevan

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    This pan fried breakfast potatoes recipe is my new favorite vegan breakfast! The potatoes are tossed in a flavorful mix of kimchi and sesame oil and browned to crispy perfection.

    pan fried breakfast potatoes
    Jump to:
    • What is Kimchi?
    • Ingredients in Pan Fried Breakfast Potatoes With Kimchi
    • Instructions:
    • Recipe

    Do you have a jar of kimchi in your fridge or cupboard that you haven't found a way to use? If so, read on for breakfast perfection.

    If you've never tried kimchi, this is the perfect time to get yourself a jar of this fermented yumminess.

    What is Kimchi?

    Kimchi is a traditional Korean dish made from fermented cabbage. It usually contains chili peppers, ginger, and garlic. It has a sour, spicy taste with an umami funk that's so unique it's hard to describe.

    In a addition to being crazy delicious, kimchi is also loaded with nutrients. Because it's fermented, it's a probiotic powerhouse. Plus, it's loaded with vitamins and minerals.

    If you've never tried kimchi, you have to get yourself a jar. There are so many dishes you can add it to, and it completely transforms them. These pan fried breakfast potatoes are the perfect example.

    Pan fried breakfast potatoes with kimchi

    Ingredients in Pan Fried Breakfast Potatoes With Kimchi

    • Potatoes: Choose fingerling potatoes (or baby potatoes). If you decide to use a normal baking potato, that's fine, but you'll need to adjust the boiling time.
    • Kimchi: You'll need a jar of kimchi for this recipe. Check out this article on the best taste tested brands.
    • Sesame Seeds: You can use white or black seeds here. Both are perfect toppings for pan fried breakfast potatoes.
    • Soy Or Tamari Sauce: Salty and sweet, soy sauce is the perfect partner to kimchi. See this post if you're wondering if soy sauce is vegan.
    • Sesame Oil: I like to use toasted sesame oil. It has a rich, nutty dish that really works with this dish.
    • Scallions / Spring Onions: Scallions add a fresh, grassy crunch.
    pan fried breakfast potatoes

    Instructions:

    • In a medium sized sauce pan or pot, boil your potatoes for 10 minutes. There's no need to peel them.
    • Drain your potatoes and set them aside to cool.
    • Heat half of the sesame oil in a saute pan, and saute your kimchi for three minutes.
    • Cut your potatoes in half.
    • Now add the potatoes along with the remaining sesame oil to the pan. Pan fry until your potatoes are crispy and golden.
    • Add your soy sauce (or tamari sauce for gluten free) and kimchi juice to the pan and saute for a further three minutes.
    • Remove the potatoes from the pan and put them in your serving dish. Garnish with sesame seeds and chopped scallions.
    • Tuck in and enjoy this perfect breakfast!
    Pan fried breakfast potatoes with kimchi

    Did You Make This Recipe?

    If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and helps other readers!

    If You Liked This Recipe, You Might Also Like:

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    Recipe

    pan fried breakfast potatoes

    Pan Fried Breakfast Potatoes With Kimchi

    These pan fried breakfast potatoes with kimchi are the perfect way to start your morning. They're gloriously crispy, salty, spicy and sour. They're easy to make and are naturally vegan and gluten free.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Breakfast, Side Dish
    Cuisine Korean
    Servings 4 people
    Calories 162 kcal

    Ingredients
     
     

    • 1 pound fingerling potatoes
    • 1 cup kimchi
    • 2 tablespoon sesame oil
    • 1 tablespoon soy sauce *or tamari sauce for gluten free
    • 2 tablespoon kimchi juice
    • ¾ tablespoon sesame seeds
    • 2 scallions finely chopped for garnish

    Instructions
     

    • In a medium sized sauce pan, boil potatoes for 10 minutes, or until tender enough to be pierced with a fork. Drain and set aside until they are cool enough to handle.
    • Heat one tablespoon of the sesame seed oil in a saute pan. Saute the kimchi (without the juice) for three minutes.
    • Cut the potatoes in half and add them to the pan with the remaining tablespoon of sesame oil. Give everything a good stir and saute until the potatoes begin to get crispy and golden.
    • Add the soy sauce and kimchi juice and saute for a further three minutes.
    • Remove the potatoes from the pan and garnish with sesame seeds and chopped scallions.

    Nutrition

    Calories: 162kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 259mgPotassium: 511mgFiber: 3gSugar: 1gVitamin A: 62IUVitamin C: 23mgCalcium: 33mgIron: 1mg
    Keyword pan fried breakfast potatoes
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Jesse-Gabriel

      September 10, 2021 at 6:23 pm

      4 Portionen?
      Ich esse alles ganz alleine auf, so yummy!
      4 servings?
      I eat it all by myself, so yummy!
      Viele Grüße,
      Jesse-Gabriel

      Reply
      • Keri Bevan

        September 10, 2021 at 7:53 pm

        Hi Jess, I'm sure I've done that too:)) I'm glad you liked it!

        Reply
    2. Sophie

      August 30, 2021 at 2:11 pm

      5 stars
      I’m allergic to sesame so I substituted olive oil, still tastes amazing

      Reply
      • Keri Bevan

        September 01, 2021 at 12:34 am

        Ah, thank you for letting me know!

        Reply
    3. Kyle

      August 28, 2021 at 11:01 pm

      5 stars
      Loved it! Thanks for the recipe!

      Reply
      • Keri Bevan

        August 28, 2021 at 11:02 pm

        Thank you for letting me know!

        Reply
      • Keri Bevan

        September 01, 2021 at 12:35 am

        Thank you Kyle! I'm glad it worked for you.

        Reply

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    I'm Keri.

    I'm the food photographer and recipe developer behind Daily Dish. I have a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London . Learn More

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