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Pan-Fried Breakfast Potatoes [Vegan]
These pan fried breakfast potatoes with kimchi are the perfect way to start your morning. They're gloriously crispy, salty, spicy and sour. They're easy to make and are naturally vegan and gluten free.
Ingredients You Need for Pan-Fried Breakfast Potatoes [Vegan]
How to Prepare Pan-Fried Breakfast Potatoes [Vegan]
- In a medium-sized sauce pan, boil potatoes for 10 minutes, or until tender enough to be pierced with a fork. Drain and set aside until they are cool enough to handle.
- Heat one tablespoon of the sesame seed oil in a saute pan. Saute the kimchi (without the juice) for three minutes.
- Cut the potatoes in half and add them to the pan with the remaining tablespoon of sesame oil. Give everything a good stir and saute until the potatoes begin to get crispy and golden.
- Add the soy sauce and kimchi juice and saute for a further three minutes.
- Remove the potatoes from the pan and garnish with sesame seeds and chopped scallions.
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