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    Home » Breakfast & Brunch

    Kimchi Potato Pancakes

    Published: Nov 11, 2023 · Modified: Nov 26, 2023 by Zimmy · This post may contain Amazon and other affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Leftover mashed potatoes have never tasted this good! These Kimchi Potato Pancakes are a delicious way to repurpose those day-old spuds into a satisfying meal.

    Three Kimchi Potato Pancakes in a skillet.

    The spicy kimchi, paired with the burst of freshness from the corn kernels and the crispy  crunch of the pancakes will make this dish a family favourite.

    Delicious dipped in gochujang sauce or for a complete meal, serve with crispy bacon, a fried egg, a drizzle of gochujang sauce and garnish with green onions and sesame seeds.

    Three kimchi potato pancakes layered with bacon and topped with a sunny side up egg.
    An egg, bacon and kimchi potato pancake breakfast.

    Once you try these, you will be making extra mashed potatoes just so you can whip up a batch of these pancakes and enjoy a delightful treat.

    Ingredients

    • Mashed potatoes
    • Corn kernels
    • Kimchi
    • Cheddar cheese
    • Egg
    • Flour
    • Baking powder
    • Chili pepper flakes
    • Black pepper
    • Avocado oil

    See recipe card for quantities.

    Instructions

    Combine all ingredients (except the avocado oil) in a bowl and mix well. 

    Heat a non-stick skillet pan over medium heat until it is warm.

    Add the oil, increase the heat to medium-high.

    When the oil is hot, gently place approximately 3 tablespoons of the potato mixture into the skillet and flatten to form discs. (This recipe makes 6 (3-inch) pancakes.)

    Cook 2-3 minutes per side, until golden brown. Remove and drain on paper towels or a rack over a sheet pan.

    If cooking in batches, keep warm in the oven until ready to serve.

    Delicious dipped in gochujang sauce or for a complete meal, serve with crispy bacon, a fried egg, a drizzle of gochujang sauce and garnish with green onions and sesame seeds.

    Watch how these Kimchi Potato Pancakes are made here.

    EQUIPMENT

    This recipe was made in partnership with Hestan Culinary using the ProBond TITUM® Nonstick skillet and the Hestan Cue Portable Induction Cooktop. Proud Hestan Culinary Ambassador. Opinions in this post are my own.

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    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    📖 Recipe

    Three Kimchi Potato Pancakes in a skillet.

    Kimchi Potato Pancakes

    Leftover mashed potatoes have never tasted this good! These Kimchi Potato Pancakes are a delicious way to repurpose those day-old spuds into a satisfying meal.
    The spicy kimchi, paired with the burst of freshness from the corn kernels and the crispy  crunch of the pancakes will make this dish a family favourite.
    Delicious dipped in gochujang sauce or for a complete meal, serve with crispy bacon, a fried egg, a drizzle of gochujang sauce and garnish with green onions and sesame seeds.
    Once you try these, you’ll be making extra mashed potatoes just so you can whip up a batch of these pancakes and enjoy a delightful treat.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 12 minutes mins
    Course Breakfast, Brunch
    Cuisine Korean
    Servings 6 Pancakes

    Ingredients
      

    • ½ cup day old mashed potatoes
    • ¼ cup cooked corn kernels just defrosted frozen corn or canned corn is also fine
    • ¼ cup chopped kimchi chopped and drained
    • ¼ cup cheddar cheese shredded
    • 1 large egg beaten
    • ¼ cup all purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon dry red chili pepper flakes
    • ¼ teaspoon black pepper
    • 3 tablespoons avocado oil for frying

    Instructions
     

    • Combine all ingredients (except the avocado oil) in a bowl and mix well.
    • Heat a non-stick skillet pan over medium heat until it is warm.
    • Add the oil, increase the heat to medium-high.
    • When the oil is hot, gently place approximately 3 tablespoons of the potato mixture into the skillet and flatten to form discs. (This recipe makes 6 (3-inch) pancakes.)
    • Cook 2-3 minutes per side, until golden brown. Remove and drain on paper towels or a rack over a sheet pan.
    • If cooking in batches, keep warm in the oven until ready to serve.
    • Delicious dipped in gochujang sauce or for a complete meal, serve with crispy bacon, a fried egg, a drizzle of gochujang sauce and garnish with green onions and sesame seeds.

    Notes

    Korean Gochujang Sauce, Optional
    Ingredients
    • 2 tablespoons gochujang (fermented Korean red pepper paste)
    • ½ tablespoon brown sugar
    • ½ tablespoon soy sauce
    • ½ tablespoon sesame oil
    • ½ tablespoon rice vinegar
    Instructions
    • Place all ingredients into a bowl and whisk well until combined.
    Keyword kimchi hash browns, kimchi pancake recipe crispy, kimchi potato pancake, leftover mashed potatoes pancakes, recipe kimchi pancake
    Tried this recipe?Let us know how it was!

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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