Recipe: How to make Gochujang Breakfast Potatoes

A favorite of mine to cook at home, and a nice combination of my Korean American roots

Ingredients:

Two Russet Potatoes- washed and sliced (no more than 10mm thick, and make sure all potatoes are cut evenly)
2 green onions, cleaned and quartered
1 whole garlic bulb, sliced
1 half onion, quartered
2 tablespoon of salt
2-3 tablespoons of gochujang red pepper (I purchase it at korean markets, but you can purchase it online, linked here)
Olive oil (enough to coat bottom of pan) (My go to Olive oil is from Brightland, linked here)

Directions:

Add olive oil to medium heat pan, and make sure you coat the bottom of the pan.
Sauté garlic until slightly translucent, but not brown!
Add green onions & white onions and sauté together until caramelized and garlic is crispy
Remove from heat and place onion mixture in a bowl
Add potatoes making sure no potato is stacked. Each side is coated with oil (It should not be smoking, so make sure to watch heat to medium or lower if necessary, this will burn the potato without cooking it through.
Once potatoes are brown and crispy, and slightly translucent on the top, flip and sprinkle with salt, repeat to the other side. when potatoes are crispy on each side, add the gochujang red pepper flakes and mix on the pan.
Once thoroughly mixed, add the garlic/onion mixture and flip.
Taste test, and add more salt or flavor if needed!

Tips!