Kimchi Lapcheong Potato Hash

If there’s one thing I’m know for, it’s my dislike for Brunch. And by Brunch, I mean the activity of brunch — going out and spending $30 on some eggs and a cup of coffee. Hence the start of my series, “we have brunch at home!!”. The first edition of this series feature a kimchi lapcheong potato hash that has all the flavors profiles: spicy, sweet, umami, tangy, salty, and comes together with relatively few ingredients. The stars of the show are the kimchi and lapcheong.

Lapcheong (also called xiang tsang) is a slightly sweet and savory Chinese sausage, that’s usually made from pork, though sometimes a combination of pork and chicken is used. It’s common in Chinese dishes like sticky rice, steamed claypots, and stir fries. My mom always tells me to buy the “made in Canada” lapcheong because the pork there is fattier which is great for a sausage like this one!

I used:

  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 sticks lapcheong (chinese sausage), diced
  • 1/2 cup kimchi, chopped up
  • 2 teaspoons kimchi juice
  • 1 large golden potato, cubed (or 2 medium) — to reduce cooking time, I often like to roast or air-fry the potatoes first! for air fryer, 375F for 12-15 minutes does the trick
  • 3 eggs
  • optional: 4 leaves of dino kale, de-ribbed and thinly sliced
  • optional garnish: kewpie, sesame seeds, scallions

To make:

  • heat up oil in a 10-inch pan and saute shallots and garlic in a pan over medium heat until translucent ~1-2 minutes
  • add in lapcheong and saute until shiny ~1 minute
  • then add in kimchi and cook for another minute
  • mix in potatoes, kimchi juice, and cover skillet and let potatoes steam for 30-35 minutes until potatoes are tender, giving it a stir every 10 minutes or so, reduce to medium low if it’s charring too much
  • once potatoes are cooked through, turn heat back to medium heat, add in kale, deglaze pan with a splash of water or shaoxing wine as needed, and saute until kale is softened. season to taste with salt
  • make 3 divots in the veggies and crack in eggs
  • cover and cook for another 4-5 minutes until eggs are set to desire consistency
  • finish with sesame seeds, and maybe a little kewpie or scallions!