Directions:
- In a clean kitchen towel, ring out thawed potatoes until as much of the liquid as you can extract is released. Place in a bowl, along with the drained kimchi. Sprinkle in scallions and flour and lightly toss to coat. Add in 2 beaten eggs, and toss until combined. Refrigerate for at least 2 hours, or overnight.
- Preheat oven to 300 degrees, line a baking sheet with several layers of paper towels.Take latke mixture out of the fridge, and form into 12-18 individual patties, about 1/2'' thick. Coat a non-stick skillet with vegetable oil, and heat on medium-high until shimmering. Fry latkes in batches, until golden brown on either side. Drain on baking sheet and keep warm in oven.
- In a clean skillet, heat 1 tablespoon vegetable oil, fry eggs until whites have set, but yolk is still runny. Serve atop kimchi latkes, drizzle with sriacha.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.69 Kcal (463 kJ) | ||
| Calories from fat | 48.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 8% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 547.26mg | 23% | |
| Potassium | 86.12mg | 2% | |
| Total Carbs | 8.16g | 3% | |
| Sugars | 0.84g | 3% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 7.08g | 14% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 1.2mg | 7% | |
| Calcium | 79.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 113.66 Kcal (476 kJ) | ||
| Calories from fat | 49.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 8% | |
|---|---|---|---|
| Cholesterol | 168.06mg | 55% | |
| Sodium | 561.92mg | 23% | |
| Potassium | 88.43mg | 2% | |
| Total Carbs | 8.38g | 3% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 7.27g | 14% | |
| Vitamin C | 8.9mg | 14% | |
| Vitamin A | 6.1mg | 197% | |
| Iron | 1.3mg | 7% | |
| Calcium | 81.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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