Kimchi Breakfast Latkes #5FIX

1. 1

   In a clean kitchen towel, ring out thawed potatoes until as much of the liquid as you can extract is released.

2. 2

   Place in a bowl, along with the drained kimchi.

3. 3

   Sprinkle in scallions and flour and lightly toss to coat.

4. 4

   Add in 2 beaten eggs, and toss until combined.

5. 5

   Refrigerate for at least 2 hours, or overnight.

6. 6

   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.

7. 7

   Coat a non-stick skillet with vegetable oil, and heat on medium-high until shimmering.

8. 8

   Fry latkes in batches, until golden brown on either side.

9. 9

   Drain on baking sheet and keep warm in oven.

10. 10

    In a clean skillet, heat 1 tablespoon vegetable oil, fry eggs until whites have set, but yolk is still runny.

11. 11

    Serve atop kimchi latkes, drizzle with sriacha.

* Per serving · 4 servings · Values may vary.