Skillet Potato & Kimchi Hash

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly.

Meanwhile, halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the mirin and up to half of the gochujang, depending on how spicy you'd like the dish to be. Stir to thoroughly combine. Add the kimchi, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Stir to combine. In a separate bowl, combine the honey, mayonnaise, and as much of the remaining gochujang as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

In a large pan (cast iron or nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the parboiled potatoes and diced onion in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and the potatoes are crispy. Add the diced pepper and kimchi mixture; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until softened.

Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Carefully cover the pan with foil and cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Carefully remove the foil. Let stand at least 2 minutes before serving. Serve the finished hash garnished with the spicy mayo, sliced green tops of the scallions, and sesame seeds. Enjoy!