Potato and Kimchi Pancakes

This slightly spicy potato dish makes a great breakfast or side dish

Print this page


2 lbs potatoes, any variety, grated
3 scallions, sliced thinly
1 egg, beaten
1 cup kimchi, liquid drained and reserved
2 tbsp mayonaise
1/2 bag baby kale


  1. Combine the grated potato, egg, and kimchi in a medium bowl and season with salt and pepper
  2. Heat a hefty glug of olive oil in a large frying pan over medium heat
  3. Add the potato mixture to the pan and press to the edge of the pan
  4. Pan fry the potato mixture until deeply caramelized and cooked through
  5. Flip, adding more oil if needed to loosen, and cook the other side
  6. Meanwhile combine the reserved kimchi liquid, mayo, and baby kale to make a light salad
  7. Transfer the potato pancake to a serving platter or large plate and cut into wedges
  8. Top with the salad and serve immediately