Kimchi Ham Hash

Photo of a bowl of kimchi ham hash.
Kimchi Ham Hash. Can also serve with sliced scallions, or topped with a
over easy fried egg. Photo by PattyCooks.

Kimchi Ham Hash

Potato, ham, + kimchi makes a colorful, and flavorful fermented hash. Warm and filling with a lingering flavor in the mouth.

  • 1 White Potato (Medium sized, cut into squares)
  • 2 T Peanut oil (Or Avocado oil)
  • 1/2 t Kosher Salt
  • 1/2 t Ground Pepper
  • 4 Oz Ham Steak (Cut into squares)
  • 1 C Kimchi (Chopped if needed for outful bites)
  • 1 t Gochugaru (Sprinkled on top + mixed in well)

Mise en Place

  1. Wash + cut the potato into squares

  2. Weight + cut the ham steak into squares

  3. Slice the Kimchi if needed, so it is in mouthful bites.



Cook

  1. Add oil to hot skillet

  2. Add potatoes, spirnkled with salt and pepper. Cook until soft.



  3. Add the ham. Cook until the potatoes start to brown and there is some color on the ham.



  4. Add the Kimchi and mix well to get the juices everywhere.



  5. Add the Gochugaru and mix well, cooking for ~ 5min more.



  6. Serve as is, or topped with diagonally sliced scallions (white and green parts).

This is a Korean-ish dish taking traditional ham hash and making it with Korean fermented red Kimchi and seasoning. Recipe shared with me by a Korean friend who loves this dish.

Can serve with a fried egg on top, but I chose not to so I could taste the dish as is.

This is also a great way to eat older Kimchi, or older potatoes that may be soft.