Kimchi hash browns and eggs




40 min

Top these flavorful hash browns with fluffy JUST Egg for a plant-based breakfast plate that always hits the spot.

About this recipe

Potatoes and kimchi is a cult favorite combination, beloved for how the tangy, crunchy kimchi perfectly balances the rich, starchy potatoes. To make this recipe, combine shredded potatoes with chopped kimchi and cook them together into crispy hash browns. Then top those with fluffy JUST Egg for plant-based protein and serve with a few slices of creamy avocado and a crunchy, fresh vegetable to balance everything. The flavor of the kimchi pairs nicely with fresh cucumber, but you could also try serving it with microgreens, cabbage slaw, celery or a light side salad. It’s a stick-to-your-ribs breakfast plate that’s even more satisfying because it’s plant-based and cholesterol-free with JUST Egg.

If you need to make this extra quick to stave off your morning hanger or hangover, cut the time in half using frozen, store-bought shredded hash browns and our convenient JUST Egg Folded. This recipe makes a satisfying vegan breakfast or an easy but impressive brunch to serve to friends and family. These spicy hash browns and eggs also make for some crave-worthy late-night eats. If you’re vegan or vegetarian, check the ingredients of the kimchi you use to make sure it’s fully plant-based, as many contain fish sauce or other seafood-based ingredients.

Serves 4

  • 1 ¼ lb. (20 oz.) russet potatoes, or frozen, shredded potatoes
  • ¾ cup kimchi, chopped small, plus extra for serving
  • 4 JUST Egg Folded or 12 oz. pourable JUST Egg
  • 2 green onions, thinly sliced
  • 1 large cucumber, diced
  • 1 avocado, peeled, pitted and sliced
  • Cooking oil


  • Box grater

  • Large nonstick skillet

  • Turner spatula

01 / 04

Mix the kimchi and potatoes


Peel the potatoes and shred them with a box grater (see note). Rinse them with cold water, then transfer them to a clean kitchen towel or fine-mesh strainer and squeeze as much moisture out of the potatoes as possible. If your kimchi comes in large pieces, chop it roughly. In a large bowl, mix the shredded potatoes and kimchi.

Note: If using frozen, shredded hash browns, skip to mixing the potatoes with the kimchi. The premade hash browns will also cook faster.

02 / 04

Cook the hash browns


Once the oil is hot and shimmering, sprinkle the potato mixture evenly into the pan and press it into an even layer with a spatula. Let it cook until you see browning around the edges. Depending on the size of your pan and how thick your hash browns are, this may take up to 12 to 15 minutes. Once ready to flip, use a turner spatula to cut the hash browns into several large pieces (easier to flip than the whole thing) and flip them over. Press everything back together into the pan. Cook on the other side until both sides are golden and crispy, another 5 to 10 minutes. Remove from the heat and divide the hash browns between four serving plates.

Note: Whether you’re using store-bought or whole potatoes, you can play with how thick you like your hash browns by using a larger or smaller frying pan or halving the ingredients.

03 / 04

Cook the JUST Egg


While the hash browns cook, make your eggs. If using JUST Egg Folded, heat in a toaster, air fryer, skillet or microwave according to the directions on the box. Transfer to a cutting board and slice on a bias into a few thick strips. Add an egg to each serving plate.

If using pourable JUST Egg, scramble like an egg in a large nonstick skillet over medium heat with some oil. Stir occasionally as it scrambles. Once the liquid is cooked through, remove from the heat and divide the hot scramble between the serving plates.

04 / 04



Serve the hash browns and eggs immediately with a side of sliced avocado, diced cucumber and a bit of cold kimchi, if desired. Sprinkle everything with sliced green onions. Season to taste with flaky salt.

Note: Save the seasoning salt for serving because the kimchi is already quite salty.

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