Go Back
–+ servings
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
Cook Time 12 minutes
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!