Kimchi Bacon Tot Breakfast Hash

1. If using the sriracha mayo, stir together the mayonnaise and sriracha in a small bowl. Refrigerate until ready to serve.
2. Prepare the frozen potato crowns in the oven or air fryer according to the package directions. Cook until deeply golden and crispy, adding a few extra minutes if needed for maximum crispness.
3. Meanwhile, heat a large cast-iron or nonstick skillet over medium heat. Cook the bacon until browned and crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving about 1 tablespoon of the bacon fat in the skillet. Once cool enough to handle, chop or tear the bacon into large bite-sized pieces.
4. Add the chopped kimchi to the skillet with the reserved bacon fat. Cook for 3 to 5 minutes, stirring occasionally, until most of the moisture has evaporated and the kimchi begins to caramelize around the edges. Return the bacon to the skillet and stir to combine.
5. Add the cooked potato crowns to the skillet and gently fold in the bacon, caramelized kimchi, about two-thirds of the green onions, and half of the sesame seeds until just combined.
6. Transfer to a serving platter and finish with the remaining green onions, remaining sesame seeds, and a drizzle of chili crisp and sriracha mayo, if desired.

Tips & Tricks

• Cook the bacon first so you can use a little of the reserved bacon fat to add extra flavor and crisp the potato crowns. Prefer to cook your bacon in the oven? Reserve 1 tablespoon of the rendered bacon fat and use it in the skillet instead.
• Cook the potato crowns until deeply golden and crisp. A few extra minutes of cooking time creates the best texture.
• Cooking the kimchi until lightly caramelized mellows its acidity while adding rich, savory flavor.

Make-Ahead & Storage Tips

Store the cooked bacon and kimchi mixture separately from the potato crowns to help retain their crispy texture. Refrigerate for up to 4 days.

Reheating Instructions

Combine the bacon and kimchi mixture with the potato crowns in a lightly oiled skillet and reheat over medium for 5 to 7 minutes, stirring gently and only as needed, until heated through and the potato crowns begin to crisp again.

Alternatively, spread the hash in an even layer on a baking sheet and reheat in a 375°F (190°C) oven or air fryer for 8 to 10 minutes, or until hot and lightly crisp around the edges.

Finish with fresh green onions, sesame seeds, chili crisp, and sriracha mayo just before serving.