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.
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
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