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Spicy Kimchi Eggs with Hashbrowns and Ham

One of the entries from Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!

Prep Time

25 minutes

Cook Time

20-25 minutes




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!