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Preparation Time: 20 Minutes
Cooking Time: 20 Minutes
1 pound frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped drained kimchi (Korean-style pickled cabbage)
1 tablespoon all-purpose flour
1 tablespoon finely chopped green onion
Vegetable oil, as needed
1/2 cup finely chopped green onions
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds
1 tablespoon sesame oil
1 tablespoon sugar
1 or 2 teaspoons finely chopped fresh garlic
1 teaspoon finely chopped fresh ginger
In bowl, stir together all sauce ingredients; set aside
Squeeze out excess water from potatoes.
Place potatoes in large bowl.
Add kimchi, egg, flour and onions; mix well to coat potatoes.
In non-stick skillet, over medium heat, heat oil.
Measure 1/4 cup potato mixture; press firmly into a ball.
Flatten in hand to form 1/2-inch pancakes; place in pan.
Cook until golden brown and crisp, about 4 minutes per side. Repeat with remaining potato mixture.
To serve, spoon 1 teaspoon sauce over each pancake.
This recipe is courtesy of www.uspotatoes.com - the website of the U.S. Potato Board
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