Kimchi Breakfast Latkes #5fix

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup cabbage kimchi, drained and pressed
• 1 tablespoon fresh scallions, sliced thin
• 1 (20 ounce) bag simply potatoes® shredded hash browns, thawed
• 6 eggs, 2 lightly beaten
• 3 tablespoons flour
• 1 teaspoon sriracha sauce, for drizzling

Recipe

• 1 in a clean kitchen towel, ring out thawed potatoes until as much of the liquid as you can extract is released. place in a bowl, along with the drained kimchi. sprinkle in scallions and flour and lightly toss to coat. add in 2 beaten eggs, and toss until combined. refrigerate for at least 2 hours, or overnight.
• 2 preheat oven to 300 degrees, line a baking sheet with several layers of paper towels.take latke mixture out of the fridge, and form into 12-18 individual patties, about ½'' thick. coat a non-stick skillet with vegetable oil, and heat on medium-high until shimmering. fry latkes in batches, until golden brown on either side. drain on baking sheet and keep warm in oven.
• 3 in a clean skillet, heat 1 tablespoon vegetable oil, fry eggs until whites have set, but yolk is still runny. serve atop kimchi latkes, drizzle with sriacha.