Kimchi Potato Latke with Apple Bacon Jam

~I recognize the irony of concocting a dish which originated with the Jews and then completely bastardizing it by adding not only something as odd as kimchi, but sins of all sins- topping it with B.A.C.O.N. And while it sounds like the oddest combination, I promise that it works. The kimchi gives a nice light crunch and a touch of spiciness to the traditional latke. The apple bacon jam is sweet and helps balance the dish. I will admit that this dish was one of my mad scientist moments, but happily, according to my volunteer guinea pigs, the dish came together very well; a perfect balance of spicy, tangy, sweet, and savory.

*Note: click for link to Apple Bacon Jam recipe

 

Special equipment:

grater

Ingredients:

2 Yukon potatoes- grated

½ cup napa kimchi- thinly sliced

sugar

kosher salt

fresh ground pepper

unsalted sweet butter

olive oil

Directions:

1. Place kimchi and potatoes in a colander. Squeeze out excess water. Mix in a pinch of sugar, pinch of salt, and a few twists of fresh ground pepper. Mix thoroughly.
2. Place pan on medium heat. Add a tsp of olive oil and swirl to coat surface of pan. Working in batches of 2 or 3 (depending on the size of your pan) grab a small handful of the kimchi/potato mixture and place into oil. Pat down lightly until latke is about ½” thick.
3. Thinly slice 2 curls of butter and add to each side of frying latkes. Lower heat slightly. Cook each side until undersides are golden brown, about 3min.
4. Transfer to plate. Top with about a tbsp of bacon jam. Garnish with chopped scallions if desired. Serve immediately.