Breakfast Recipes
Gochujang Baked Breakfast Hash
This simple breakfast dish features traditional potatoes and eggs, but then takes a sharp left into Flavortown: spicy gochujang, sweet carrots, and a zesty lime-chive salsa give it a bright, Korean-inspired twist. Plus, there’s no fussy sautéing and standing over the stove — this hash is pretty hands-off. There’s just a bit of chopping and then everything goes in the oven, so you have time to sit down and wake up with a cup of coffee. When it’s nearly finished cooking, crack a few eggs over the top, then back into the oven it goes until the yolks are perfectly jammy. Drizzled with homemade salsa, it’s flavor-packed morning comfort food, without a lot of effort.
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Breakfast
Gochujang Baked Breakfast Hash
Serves: 4
Ingredients
3 Tbsp Gelson’s 100% California extra virgin olive oil, plus more for greasing
2 large russet potatoes, peeled and cut into ¼”-thick matchsticks
2 medium carrots, peeled and cut into ¼”-thick matchsticks
1 Tbsp gochujang paste
1 Tbsp white miso paste
2 small garlic cloves, minced
¼ tsp kosher salt, to taste
8 Gelson’s large eggs
Flake salt, for sprinkling
1 lime, cut into 4 wedges, for serving
For the Salsa
1 Tbsp freshly squeezed lime juice
2 tsp gochujang paste
2 Tbsp
2 tsp minced chives
2 tsp Gelson’s white sesame seeds, toasted
Directions
- Preheat the oven to 425º. Grease a 12” non-stick pan with olive oil and place in the oven to warm for 5 minutes.
- In a large bowl, toss together the olive oil, potatoes, carrots, gochujang, miso, garlic, and kosher salt.
- Remove the pan from the oven and spread the potato mixture evenly in the pan. Bake, rotating the pan once halfway through, until golden brown and crisp on top, about 35 minutes.
- Use the back of a spoon to make eight wells in the potato mixture, then crack an egg into each well. Season the eggs with flake salt. Cover the pan and bake until the whites are cooked and the yolks are still jammy, 12 to 15 minutes.
- While the eggs are cooking, make the salsa: In a small bowl, combine the lime juice, gochujang, olive oil, chives, and sesame seeds.
- To serve, drizzle the salsa over the eggs and potatoes. Serve straight from the pan with lime wedges.
Recipe source: Ottolenghi