Bulgogi Breakfast Hash with Fried Eggs (2 servings)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 2 cups of the prepared Korean Bulgogi Pasta (about half the original recipe). leftover Korean Bulgogi Pasta
- 1 medium russet or Yukon gold potato (about 6–7 oz), peeled and cut into 1/2-inch dice — yields ~1 cup diced
- 1/4 cup finely chopped sweet onion (about 1/4 small onion)
- 1 TBSP neutral oil (vegetable or canola) or 1 TBSP unsalted butter
- 2 large eggs
- 2 TBSP sliced green onions (for garnish)
- Salt and black pepper as needed
Directions
- Par-cook the diced potato: place 1 cup diced potato in a microwave-safe bowl, cover with a damp paper towel, and microwave on high 3 minutes until just tender but not falling apart (alternatively, parboil 4 minutes).
- Heat a large skillet over medium-high and add 1 TBSP oil or butter. Add 1/4 cup chopped onion and sauté 2–3 minutes until translucent.
- Add the par-cooked diced potato to the skillet and spread into an even layer; cook without stirring 3–4 minutes to develop a golden crust, then stir and cook another 2–3 minutes until potatoes are crisp-tender and lightly browned.
- Add the reserved 2 cups bulgogi pasta to the skillet and fold gently to combine; press into the pan and let sit 1–2 minutes so edges brown slightly. Total warming time for the mixture should be 3–4 minutes; look for steam and sizzling.
- Make two wells in the hash and crack 2 large eggs into them. Reduce heat to medium-low, cover the pan, and cook 4–6 minutes until egg whites are set and yolks reach desired doneness (4–5 minutes for runny yolks, 6+ minutes for medium).
- Season with salt and pepper to taste, scatter 2 TBSP sliced green onions over top, and serve immediately — each serving gets 1 egg and half the hash.