Name: Hash Brown Omelet with Kimchi
Total time: PLACEHOLDER
Ingredients: 2 tablespoons plant-based mayonnaise or egg-based mayonnaise; ¼ teaspoon toasted sesame oil; ⅛ teaspoon grated lime zest; 1 pound russet potatoes, peeled and shredded; ¼ teaspoon table salt; Pinch pepper; 2 tablespoons vegetable oil, divided; ⅔ cup kimchi, drained and chopped; 1 scallion, white and green parts separated and sliced thin; 1 tablespoon chopped fresh cilantro

Why This Recipe Works

Hash browns seem to be becoming more rare these days, but this simple recipe, where we turn hash browns into an “omelet” with a vegetable filling and a creamy topping, will bring these thin, crisply sautéed potato cakes back to the table. High-starch russet potatoes worked best; they held together well, browned beautifully, and had the most pronounced potato flavor. And there was no need to precook them—raw grated potatoes (squeezed of moisture) developed a tender interior and a deeply browned crust. We cooked the potato cake in a sizzling skillet until browned on the bottom, then flipped it, added kimchi and scallions on top, and let the potatoes finish cooking and browning before folding them over the filling.

Before You Begin

Use the large holes of a box grater or the shredding disk of a food processor to shred the potatoes. To prevent the potatoes from turning brown, shred them just before cooking. Read the label to be sure your kimchi is vegan.

Instructions

Whisk mayonnaise, sesame oil, and lime zest together in bowl; set aside until ready to serve.

Wrap potatoes in clean dish towel and squeeze thoroughly of excess moisture. Toss potatoes with salt and pepper in bowl.

Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Spread potatoes in even layer in skillet and press firmly to flatten. Reduce heat to medium and cook until dark golden and crisp, 8 to 10 minutes.

Slide hash browns onto large plate. Add remaining 1 tablespoon vegetable oil to now-empty skillet. Invert hash browns onto second plate and slide, browned side up, back into skillet; press firmly to flatten. Sprinkle kimchi and scallion whites over half of hash brown, then cook over medium heat until bottom is dark golden and crisp, 6 to 8 minutes.

Fold hash brown in half over filling and slide onto cutting board. Cut in half, then sprinkle with cilantro and scallion greens and serve immediately with sesame-lime mayonnaise.