Gochujang-Honey Corn & Spinach Breakfast Hash with Soft Eggs

Serves 4 · 15 min prep · 22 min cook

Ingredients

• 4 large eggs
• 2 cups fresh sweet corn kernels
• 4 cups baby spinach
• 1 lb Yukon gold potatoes, diced small
• 4 scallions, sliced
• 3 garlic cloves, minced
• 2 tbsp gochujang paste
• 1 tbsp honey
• 1 tbsp soy sauce
• 2 tsp toasted sesame oil
• 2 tbsp neutral oil
• 1 tsp rice vinegar
• 1 tbsp sesame seeds
• 1/2 tsp kosher salt
• 1/2 cup kimchi, chopped (optional)

Instructions

1. 1Dice the potatoes into 1/2-inch cubes and pat dry. Heat a large cast-iron or heavy skillet over medium-high heat with the neutral oil until shimmering.
2. 2Add the potatoes in a single layer, season lightly with salt, and cook undisturbed for 4 to 5 minutes until golden on the first side. Toss and continue cooking until crisp-tender and browned all over, about 10 to 12 minutes total.
3. 3Push the potatoes to the edges. Add the corn kernels to the center and let them char for 2 minutes before stirring everything together.
4. 4Stir in the minced garlic and most of the scallions; cook until fragrant, about 45 seconds. Add the baby spinach by the handful and toss until just wilted, 1 to 2 minutes.
5. 5In a small bowl, whisk the gochujang, honey, soy sauce, sesame oil, and rice vinegar into a glossy sauce. Pour it over the hash and toss quickly so every piece is coated and caramelized, about 1 minute. If using kimchi, fold it in now for extra tang and heat.
6. 6Reduce heat to medium. Make four shallow wells in the hash with a spoon. Crack an egg into each well, cover the skillet with a lid, and cook until the whites are set but yolks are still runny, 3 to 4 minutes.
7. 7Remove the lid, scatter remaining scallions and sesame seeds over the top, and let the kitchen fill with the sweet-spicy aroma.
8. 8Scoop into bowls, making sure each serving gets an egg and plenty of saucy corn-potato hash. Serve immediately for a high-protein Korean-inspired breakfast that uses peak corn and comes together in one pan.