Spicy Kimchi Eggs with Hashbrowns and Ham
Submitted by: Jacky Feltz, Master Sales, WI Food Broker
One of the entries from Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!
2/3 cup Dehydrated hashbrowns
2/3 cup Water, to rehydrate hashbrowns
2 Tbsp Cooked ham, cubed
1 Tbsp Vidalia onion, chopped
1 Tbsp Butter, melted
1 Tbsp Tulkoff Spicy Kimchi Aioli
1 Tbsp Shredded cheddar cheese
1 or 2 Eggs
Preheat oven to 350. Rehydrate hashbrowns according to package directions. Meanwhile prep the remaining ingredients.
Drain any excess water off hashbrowns, and place in greased 1 cup au gratin baking dish, making a small well in the center. Dot with the ham and onion. Break the eggs into center well.
Whisk Kimchi Aioli into melted butter and drizzle over the dish. Bake for 20-25 minutes, until the eggs are almost to your liking. Remove from oven, sprinkle cheese over the top and return to oven to melt.
When cheese is melted, serve and enjoy!