Wendell's Kim Chee Beef Hash

This is another Seonkyoung Longest recipe that Wendell tried. In fact, he's made it twice so far. That's how ono it was.  

• 1 large or 2 small rustic potato
• 3 tbsp cooking oil
• 1 large or 2 small leek, cut in halves lengthwise wash through each layers really well, chopped
• 4 cloves garlic, chopped
• 6 oz ground beef
• 1 1/2 cup kimchi, chopped
• 1 tbsp Korean red pepper flakes
• 1 tbsp soy sauce
• 3 tbsp unsalted butter
• 4 eggs
• 1 tbsp chopped chive
• salt and pepper to season

1. Wash potato well and prick several time with a fork. Place on a microwave safe plate and microwave for 5 to 6 minutes. Half way through cooking process, flip them over. Peel potato and cut into 1-inch pieces.
2. Heat a large skillet over medium high heat, add cooking oil, leek, garlic and generous pinch of salt and pepper. Cook them until leek is soften, about 3 minutes. 
3. Add ground beef and season with generous pinch of salt and pepper. Breaking up meat with wooden spoon until brown, about 5 minutes. 
4. Stir in kimchi, red pepper flakes and soy sauce. Sauté everything together until kimchi is soften, about 5 minutes. 
5. Stir in butter and potato. Using back of wooden spoon or spatula, gently pack into skillet and cook, without stirring for 1 to 2 minutes. Flip hash with a spatula, 1 portion at a time, and lightly repack into skillet. Add additional butter if needed. Repeat flipping process every couple minutes until potatoes are browned, about 5 to 7 minutes. 
6. Reduce heat to low or turn off the heat for a moment, then make 4 shallow wells in the hash. Crack 1 egg into each well and season with salt and pepper. Cover and cook over medium low heat until whites are set and yolks runny, about 3 to 5 minutes. Sprinkle with chive and serve while it's hot.