Betty says “As a homage to that Christmas brunch as a child, and my continued journey with dairy, I’m sharing this Rösti with Kimchi Salsa and Mountainoak  Gouda. This dish brings together one of my favourite holiday childhood memories and a lifelong weaving of two cultural stories. I hope you enjoy it as much as I do, and make it a part of your holiday memories too.” 

Betty has included her ingredient recommendations below, but feel free to choose your personal favourites from local growers and makers near you!

Kimchi Salsa

Step 1

Dice 50g (1/4 cup) kimchi and place in medium bowl.
 

Step 2

Finely mince the tarragon.
 

Step 3

Dice and remove seeds from the tomatoes and toss with the kimchi and tarragon.
 

Step 4

Chop the green onion, place in a small bowl and set aside.

 

Rösti

Step 1

Squeeze 100g (3/4 cup) kimchi with your hands to remove the juice.

Step 2

Julienne the kimchi and place in a bowl.
 

Step 3

Peel and grate the potatoes on the largest hole on a box grater. Working in batches, squeeze the liquid out of the potatoes with your hands. Mix in bowl with the kimchi with 1/2 teaspoon kosher salt.
 

Step 4

In a medium skillet over medium-low heat, warm up 2 teaspoons of vegetable oil.
 

Step 5

Crack the eggs over the pan (open the shells slowly over the heat).
 

Step 6

Cover with lid and allow egg whites to set, about 2 minutes for runny sunny-side-up.
 

Step 7

Divide the potato mixture into an even layer (about 7 inches) on paper towel and par-cook in microwave on high for 90 seconds.

Step 8

In a non-stick skillet over medium-high heat, heat 3 tablespoons of vegetable oil.
 

Step 9

Spread 25g (1/4 cup) Mountainoak Gouda evenly over hash and cook about 2 minutes or until edges start browning.
 

Step 10

Turn over gently and fry for another 2 minutes.
 

Step 11

Loosen rösti with spatula before removing from pan.
 

Step 12

Repeat with second rösti disc.
 

Step 13

Spread a dollop of sour cream on top of the rösti, layer the fried egg and some kimchi salsa.
 

Step 14

Sprinkle 25g (1/4 cup) grated Moutainoak Gouda over top.
 

Step 15

Add green onion to garnish.