I first met Isabel online in June 2012. I was still new to Twitter so I was still a little leery of the whole social media world, but I spotted a post with the intriguing hashtag #SundaySupper. I immediately had to hunt down the source of this campaign. I emailed Isabel to be included in this seemingly exclusive yet not-so-exclusive club. I thought I had to jump through hoops, provide every Google Analytic number, and provide a copy of my birth certificate, but her response was a simple “I would love to have you join!”

I have been involved with Sunday Supper since then either participating in Sunday events or helping the group in a pinch with whatever they needed. Now a mere 3 years later, I’m working for Sunday Supper doing what I love which is graphic design and working with some awesomely dynamic people. Thank you Isabel! And for your birthday, I’m sharing my recipe for Chorizo and Kimchi Potato Pancakes. Your love for chorizo is equivalent to my obsession for kimchi! I know you haven’t tried kimchi yet, but now I’m challenging you to try it before the end of this year!

Dear Isabel, I admire your fearlessness, vision, and tenacity. I know your lovely family will treat you well on your birthday and I hope you take some time off to indulge! Have a very HAPPY BIRTHDAY!

Print Recipe

Chorizo and Kimchi Potato Pancakes #‎IsabelsBirthdayBash‬

Smoky chorizo and tangy kimchi come together in these potato pancakes!

Course: Appetizer

Author: Amy Kim | kimchi MOM

Ingredients

1 lb. Russet potatoes peeled and cubed (about 2 medium-sized potatoes)
Kosher salt
Freshly ground black pepper
1/4 lb. chorizo sausage
1/2 cup cabbage kimchi drained and chopped finely
2 large eggs beaten
1 Tablespoon white flour
Cooking oil
Sour Cream to serve optional

Instructions

In a medium-sized saucepan, add cubed potatoes and water to just cover the potatoes. Bring to a boil over high heat. Cover, lower heat to medium-high, and maintain a high simmer for about 15-20 minutes or until fork-tender.
Drain the potatoes and place in a large mixing bowl. Mash the potatoes until smooth with a pinch of salt and freshly ground black pepper.
Remove the casing from the sausage. Brown the sausage in a small non-stick skillet over medium-high heat. With a slotted spoon, scoop the sausage and add to the potatoes.
Before you add the chopped kimchi, take a paper towel and give the kimchi a gentle squeeze or pat to remove excess liquid. Finally, add the kimchi to the potatoes. An important note on the kimchi - use kimchi that is really tangy which means kimchi that has been around for a few weeks...refrigerated, of course.
Fold in the eggs and flour. Mix to combine the mixture evenly.
Heat a few tablespoons of oil in a large non-stick skillet over medium-high heat. Spoon about a 1/4 cup of the potato mixture while gently flattening it. Cook both sides until golden brown, about 2 minutes each side. Drain excess oil on paper towels. Work in batches.
Serve as-is or with a dollop of sour cream.