Gochujang-Honey Corn & Spinach Breakfast Hash with Soft Eggs

Gochujang, Korea’s fermented chili paste, brings sweet heat and depth to this skillet breakfast hash. Crisp potatoes and charred corn meet honey, spinach, and soft eggs for a savory morning plate.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 395 cal
• 18g protein
• 42g carbs
• 18g fat

Every recipe here is free to read.

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.