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Kimchi Breakfast Hash Bowls

What a perfect way to kickstart your morning with this gut-healthy breakfast combination of kimchi + veggies + potato + eggs! We really, really love breakfast eggs and kimchi with K-Mama in our household. While the picture here indicates a sunny side egg, poached eggs are probably our favorite. Tell us which way you like your eggs with K-Mama in the comments below!


  • 1 pound baby potatoes
  • 3 bell peppers
  • 1 bag spinach
  • 2 eggs
  • Gluten-Free or GF Spicy K-Mama Sauce
  • Kimchi
  • ¼ cup of olive oil
  • Salt and pepper to taste


  1. Preheat the oven to 400°.
  2. Quarter the potatoes, then add to a baking sheet lined with foil.
  3. Drizzle with olive oil and salt and pepper. Toss to combine.
  4. Transfer to the oven and cook for 20 minutes, before flipping and cooking for an additional 15 minutes.
  5. While cooking, slice the bell peppers.
  6. Heat a skillet over medium heat, add 1 tbsp of olive oil, peppers, spinach, and eggs.
  7. Cook until vegetables are soft and egg is fried to your preference.
  8. Remove potatoes from the oven and add a spoonful as a base to your bowl, next add spinach, peppers, kimchi, and eggs before drizzling K-Mama sauce on top.
  9. Enjoy!

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