Korean Inspired Breakfast Fries

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Korean Inspired Breakfast Fries
Prep Time
20 min
Cook Time
20 min
Recipe by: 2018 America's Best Recipe Contest North Dakota Winner, Noelle M.

Eggland's Best Eggs add a powerful punch of nutrients to this breakfast fusion of sweet potato fries (a local favorite) and kimchi inspired slaw and brings it back to the farm country in North Dakota.


  • 3 cups Asian chopped salad mix
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, grated
  • 1 teaspoon + 1 tablespoon crushed red pepper flakes (use as desired)
  • ½ cup seasoned rice vinegar
  • 2 tablespoons water
  • 1 tablespoon fish sauce or tamari soy sauce
  • 15-16 oz bag of sweet potato fries (oil to fry optional)
  • 4 tablespoons sesame oil, divided
  • 8 large Eggland’s Best eggs
  • pinch salt
  • pinch black pepper
  • 2 tablespoons black sesame seeds
  • 2 tablespoons white sesame seeds


Serving Size
38 g
  Saturated Fat
5 g
352 mg
1190 mg
47 g
Dietary Fiber
5 g
16 g

To make the Kimchi inspired slaw, combine first seven ingredients in a glass bowl.

Cover and let sit 10 minutes.

Stir and let sit until ready to use. (Can be made up to three days ahead of time and refrigerated. Stir daily.)

Use the instructions on the bag to bake, fry or airfry the sweet potato fries.

When fries are cooked, place on a baking sheet and keep warm in a 200°F oven until ready to serve.

Drizzle 2 tablespoons sesame oil in a large non-stick skillet.

Fry eggs until whites are set but yolks are still runny (or to desired done-ness.)

Season with salt and pepper.

Stir slaw once more to combine. Drain well.

Divide sweet potato fries between 4 plates.

Top with a generous helping of slaw and 2 fried eggs.

Drizzle with remaining sesame oil, and sprinkle black and white sesame seeds over all.

Filed Under: Breakfast and Brunch, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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