Golden, crispy and loaded with flavour, this Kimchi Potato Rosti takes a classic dish and gives it a vibrant twist. The addition of kimchi introduces a tangy and spicy kick. Topped with poached eggs and avocado, it makes for the perfect brunch dish.
Table of Contents
- Key Ingredients
- Which Potato Makes The Best Rosti?
- What Is Kimchi And What Does It Add To The Rosti?
- Achieving The Perfect Golden Rosti
- The Importance Of A Good Non-Stick Pan
- Serving Suggestions and Final Thoughts
Key Ingredients
- Kimchi: Kimchi is the star of this dish. It’s not just there for a tangy kick; it adds depth, umami, and a touch of heat that makes this rosti anything but ordinary. Make sure to drain it well. Too much liquid will interfere with achieving that coveted crispy texture.
- Potatoes: The backbone of the rosti. I prefer to leave the skin on, which not only saves time but also adds a lovely earthy flavour and retains the nutrients.
- Cornstarch: This little secret weapon helps bind the potato and kimchi mixture together, ensuring a nice, cohesive rosti that holds up well when flipping.
- Vegetable Oil & Unsalted Butter: The combination of these two fats helps achieve a perfect crispy crust without burning. The oil has a high smoke point, while the butter adds flavour.
- Toppings: This is where you can get creative. Poached eggs and avocado are my go-to for that creamy contrast, but feel free to explore other toppings like smoked salmon, seared mushrooms, sautéed spinach, or simply more kimchi.
Which Potato Makes The Best Rosti?
Now, let’s talk potatoes—because not all spuds are created equal. For rostis, I recommend using starchy potatoes. Think Maris Piper or King Edward. Why? They have a higher starch content and lower moisture, which helps the rosti crisp up nicely. Waxy potatoes, like Charlotte or Jersey Royals, won’t give you the same crispy texture and are better suited for salads.
When grating your potatoes, a box grater on the largest setting is ideal. The larger shreds create more surface area for crisping. And remember, once grated, you need to remove as much moisture as possible. Excess moisture is the enemy of crispy potatoes. Use a clean tea towel to wring out every last drop; your patience will be rewarded with a perfectly crispy rosti.
What Is Kimchi And What Does It Add To The Rosti?
Kimchi, for those who might not be familiar, is a traditional Korean dish made from fermented vegetables, typically cabbage and radishes, seasoned with garlic, ginger, chilli, and other spices. It’s fermented, which means it’s packed with probiotics—great for gut health! But beyond its health benefits, kimchi is a flavour powerhouse. It adds a spicy, tangy punch that complements the earthy, buttery potatoes beautifully.
In this rosti, the kimchi does more than just add flavour. Its acidity balances the richness of the potatoes and butter, while its slight crunch offers a pleasant contrast to the soft interior of the rosti. Plus, the vibrant colour of the kimchi adds a beautiful visual appeal to the dish. Don’t be afraid to experiment with different types of kimchi—some are spicier than others, some are more garlicky. Find the one that suits your taste buds best!
Achieving The Perfect Golden Rosti
The key to a perfect rosti lies in patience and technique. Once you’ve combined your ingredients, heat half of your oil and butter in a 24cm non-stick frying pan over medium-low heat. Spread your potato mixture evenly in the pan and press down gently with a spatula to ensure good contact with the pan—this is how you get that even golden crust.
Cook your rosti for about 12 minutes on the first side. Don’t rush this step. If the bottom isn’t turning golden by the 8-minute mark, gently increase the heat. You want a steady, moderate heat that crisps without burning. Before flipping, ensure the rosti moves freely in the pan by running a spatula around the edges and giving the pan a little shake. If it sticks, let it cook a bit longer or add a tiny bit more oil.
To flip, place a plate or chopping board over the pan and invert the rosti onto it. This can seem daunting, but trust me, it’s easier than it looks. Reheat the remaining oil and butter in the pan, then slide the rosti back in to cook the other side. Another 12 minutes, and you’re in crispy, golden heaven.
The Importance Of A Good Non-Stick Pan
A good non-stick pan can be your best friend in this recipe. It allows you to use less fat while still achieving that perfect golden crust. If your pan is truly non-stick, you can reduce the oil and butter by a third. This not only makes the dish a bit lighter but also lets the flavours of the kimchi and potatoes shine without being overshadowed by too much fat.
But why does non-stick matter? Because a sticky pan can ruin your rosti. You’ll end up with a patchy, uneven crust and risk breaking the rosti when flipping. Invest in a quality non-stick pan; your future rostis will thank you.
To make this Kimchi Potato Rosti, I used my Le Creuset 24cm Toughened Non-Stick Frying Pan. In full transparency, this pan was gifted as part of a paid social media campaign. However, I can honestly say that it’s the best non-stick pan I’ve ever used and it’s well-worth the investment (especially as it comes with a lifetime guarantee).
Serving Suggestions and Final Thoughts
One of the joys of this Kimchi Potato Rosti is its versatility. You can top it with a variety of ingredients to suit your taste:
- Classic Brunch: Poached eggs and avocado provide a rich, creamy balance to the crispy rosti. Add a sprinkle of chilli crisp for a bit of heat.
- Seafood Twist: Smoked salmon pairs beautifully with the kimchi’s tanginess. Add a dollop of crème fraîche and/or a few capers for an extra layer of flavour.
- Vegetarian Delight: Top with seared mushrooms, sautéed spinach, and extra kimchi for a flavour-packed vegetarian option.
This recipe brings together the comfort of a traditional rosti with the bold flavours of kimchi, creating a unique fusion that’s perfect for brunch or a light dinner. The process is straightforward, yet the result is truly special—crispy on the outside, soft and flavourful on the inside. Whether you’re a seasoned cook or a kitchen novice, this recipe is easy to master and sure to impress.
So, the next time you’re looking for a brunch dish that’s both familiar and exciting, give this Kimchi Potato Rosti a try. Your taste buds—and your guests—will thank you! Or if you’re more of a sweet brunch person, why not try my Hong Kong-Style French Toast?
Kimchi Potato Rosti
A golden, crispy rosti is a beautiful thing but the addition of kimchi makes it extra special. Topped with avocado and poached eggs, it makes for a very delicious brunch, perfect for a sunny weekend.
- Prep Time: 5 minutes
- Total Time: 30 minutes
- Yield: 2 1x
Ingredients
- 75g kimchi
- 400g potatoes, scrubbed (no need to peel, the skin adds flavour and nutrients)
- 2 tsp cornstarch (aka cornflour)
- 1 tbsp vegetable oil (see Notes for using less butter)
- 1 tbsp unsalted butter (see Notes for using less oil)
- toppings of choice, e.g. poached egg, avocado, chilli crispy, smoked salmon, seared mushrooms, sautéed spinach, extra kimchi, etc.
Instructions
- Place the kimchi in a small sieve and press down to release as much of the liquid as possible. Leave to drain while you move onto the potatoes. Note: pour whatever brine is left in the bowl back into the kimchi jar – it would be a crime to throw it away!
- Grate the potatoes on the large holes of a box grater straight onto a tea towel, then gather up the edges and twist to wring out as much moisture as possible.
- Transfer the drained potatoes to a large bowl, along with the drained kimchi and cornstarch. Season with salt and pepper and toss until well-combined.
- Heat half of the oil and butter in a 24cm (or thereabouts) non-stick frying pan set over a medium-low heat.
- Add the potato mixture. Using a heatproof rubber spatula, spread it out into an even layer, gently pressing down to ensure the potatoes make good contact with the pan. Tuck the edges in to create a neat disk.
- Cook, gently pressing down on the rosti and running a spatula around the edges and bottom to prevent sticking, for 12 minutes, or until the bottom is golden brown and crispy. If it’s not starting to brown by the 8 minute mark, increase the heat to medium.
- Just before you flip the rosti, run the spatula around the edges and give the pan a shake until you feel the rosti freely move around the pan. Place a plate or chopping board over the pan and flip.
- Heat the other half of the oil and butter in the pan, then carefully slide the rosti back into the pan, uncooked-side-down. Tuck the edges in to create a neat disk and cook for 12 minutes, or until golden brown and crispy on the bottom. Again, if it’s not starting to brown by the 8 minute mark, increase the heat to medium.
- You can use this time to prepare your toppings. I went with poached eggs, avocado, kimchi and chilli crisp, but you could use anything you’d like: smoked salmon, seared mushrooms, sautéed spinach – the possibilities are endless.
Notes
- If you have a very good non-stick frying pan, you can reduce the oil and butter amounts by ⅓ (i.e. 1 tsp instead of 1 tbsp).
- This was made in my Le Creuset 24cm Toughened Non-Stick Frying Pan. Though the recipe video was filmed as part of a paid partnership, I can honestly say that it’s the best non-stick pan I’ve ever used and it’s well-worth the investment (especially as it comes with a lifetime guarantee). Anyone interested in buying one can do so with this link.
