Kimchi Hash – a Flavor Explosion
It’s always nice to have friends who are also passionate about delicious vegan food, blogging, and spreading the word about plant-based eats. Yesterday I went to the Linden Hills Farmers Market for the first time with Laura of One Girl, Two Cities. That neighborhood of Minneapolis is super cute, and the farmer’s market is small, but has a nice variety of vendors. We got some delicious treats from Dulceria Bakery and also bought some chickpea butter from The Amazing Chickpea. There were lots of fresh fruits veggies, a vendor making sushi, and local coffee. I’ll definitely be back.
After that we bought some red potatoes to make a hash and use the new So Delicious Cheddar Shreds. Then we headed back to my apartment and started cooking. This initially wasn’t going to be a recipe, but we were cooking and I told Laura we should turn it into one, and she had the idea to do a dish inspired by Krunkwich’s Kimchi Tots, and the rest is history. We topped our crispy hot potato hash with the cheese, a creamy Sriracha mayo, homemade kimchi, green onions, and sesame seeds. It’s a flavor explosion of crazy deliciousness.
Make sure you checkout our video below, too!
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- 6 medium sized red potatoes
- 1 tsp salt
- 1 tbsp paprika
- 1 tsp pepper
- 1 tbsp coconut oil
- 1 cup vegan cheddar shreds
- ¼ cup vegan mayo
- 1 tbsp Sriracha
- ½ cup vegan kimchi
- chopped green onion for topping
- sesame seeds for topping
- Dice your potatoes and season them with the salt, paprika, and pepper.
- Melt the coconut oil in a skillet on medium-high heat.
- Fry the potatoes until crispy.
- Mix the mayo and the Sriracha.
- Top the potatoes with the shreds, Sriracha mayo, kimchi, green onions, sesame seeds, and more Sriracha.