Crispy Kimchi Potato Hash

Ingredients: (serves 1)

1 medium potato (washed and diced into small cubes, preferably with skin on)

2 slices ham (sliced into 1" long x 1/4" thick)

1/2 small onion (peeled and diced)

2 cloves garlic (peeled and chopped)

1/3 cup kimchi (roughly chopped)

1 tbsp. unsalted butter

Dash of sugar

Salt and pepper 

Cooking oil

Some chopped spring onion (I did not use)

Methods:

1. In a heated pot with water, boil diced potatoes until just soft, do not over boil as it will turn mushy.
2. In a heated La Gourmet cast iron pan, add half tablespoon of cooking oil.  Cook ham over medium low heat until lightly brown and edge is a bit crispy.  Remove and set aside.
3. In the same pan, drizzle an extra dash of oil, add in potatoes, season with salt and pepper; toss evenly.  Continue to toss in between until the potatoes are crispy on the outside.
4. Push potatoes to one side of the pan and add in butter, onion, garlic and cook until onions are softened, about 1 minute.  Toss to mix all the ingredients together.
5. Add in chopped kimchi, sugar and cook for another minute.  Taste to adjust with more seasoning, if needed.
6. Toss in ham, chopped spring onion (if using), and turn off heat.
7. Serve warm with a fried egg, if desired.

Notes:

• The actual recipe calls for bacon, but I replace it with ham instead.  If bacon is used, you might use lesser oil.
• I serve this potato hash direct from the pan.

I adapted this recipe from 'bearnakedfood.com' with slight adjustment to suit my cooking preference.