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Kimchi and Potato Hash with Eggs
Ingredients
  • 5 tablespoons extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 cup napa cabbage kimchi, undrained and roughly chopped
  • 2 pounds Yukon gold potatoes, scrubbed and cut into ½-inch cubes
  • 4 large eggs
  • Mayonnaise, for garnish
  • 1 tablespoon furikake or toasted white sesame seeds, for serving
  • 1 scallion, finely chopped
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