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Pdf2 tablespoons plant-based mayonnaise or egg-based mayonnaise
¼ teaspoon toasted sesame oil
⅛ teaspoon grated lime zest
1 pound russet potatoes, peeled and shredded
teaspoon table salt
Pinch pepper
2 tablespoons vegetable oil, divided
⅔ cup kimchi, drained and chopped
1 scallion, white and green parts separated and sliced thin
Whisk mayonnaise, sesame oil, and lime zest together in bowl; set aside
until ready to serve.
Wrap potatoes in clean dish towel and squeeze thoroughly of excess
moisture. Toss potatoes with salt and pepper in bowl.
Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-
high heat until shimmering. Spread potatoes in even layer in skillet and press
firmly to flatten. Reduce heat to medium and cook until dark golden and
crisp, 8 to 10 minutes.
Slide hash browns onto large plate. Add remaining 1 tablespoon
vegetable oil to now-empty skillet. Invert hash browns onto second plate
and slide, browned side up, back into skillet; press firmly to flatten. Sprinkle
kimchi and scallion whites over half of hash brown, then cook over medium
heat until bottom is dark golden and crisp, 6 to 8 minutes.
Fold hash brown in half over filling and slide onto cutting board. Cut in
1 tablespoon chopped fresh cilantro
half, then sprinkle with cilantro and scallion greens and serve immediately
with sesame-lime mayonnaise.