Potato and Kimchi Pancakes
This slightly spicy potato dish makes a great breakfast or side dish
Ingredients
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
Method
- Combine the grated potato, egg, and kimchi in a medium bowl and season with salt and pepper
- Heat a hefty glug of olive oil in a large frying pan over medium heat
- Add the potato mixture to the pan and press to the edge of the pan
- Pan fry the potato mixture until deeply caramelized and cooked through
- Flip, adding more oil if needed to loosen, and cook the other side
- Meanwhile combine the reserved kimchi liquid, mayo, and baby kale to make a light salad
- Transfer the potato pancake to a serving platter or large plate and cut into wedges
- Top with the salad and serve immediately
