Kimchi Breakfast Latkes #5FIX

• 1 cup cabbage kimchi, drained and pressed
• 1 tablespoon fresh scallions, sliced thin
• 1 (20 ounce) bag Simply Potatoes Shredded Hash Browns, thawed
• 6 eggs, 2 lightly beaten
• 3 tablespoons flour
• 1 teaspoon sriracha sauce, for drizzling

1. In a clean kitchen towel, ring out thawed potatoes until as much of the liquid as you can extract is released.
2. Place in a bowl, along with the drained kimchi.
3. Sprinkle in scallions and flour and lightly toss to coat.
4. Add in 2 beaten eggs, and toss until combined.
5. Refrigerate for at least 2 hours, or overnight.
6. Preheat oven to 300 degrees, line a baking sheet with several layers of paper towels.Take latke mixture out of the fridge, and form into 12-18 individual patties, about 1/2'' thick.
7. Coat a non-stick skillet with vegetable oil, and heat on medium-high until shimmering.
8. Fry latkes in batches, until golden brown on either side.
9. Drain on baking sheet and keep warm in oven.
10. In a clean skillet, heat 1 tablespoon vegetable oil, fry eggs until whites have set, but yolk is still runny.
11. Serve atop kimchi latkes, drizzle with sriacha.

cabbage, fresh scallions, potatoes, eggs, flour, sriracha sauce

Taken from www.food.com/recipe/kimchi-breakfast-latkes-5fix-495483 (may not work)