Prepare Fresh Cabbage Kimchi as directed. Place in mason jar for storage and refrigerate overnight.
Prepare Kalua pork as directed. In the morning, once the pork has finished cooking (and is still on the “warming” phase), shred the pork in the crockpot using two forks. Let sit in its own juices for about 20 minutes, then remove from crockpot and set aside.
Using the shredder attachment of a food processor, shred the potatoes. Immediately remove from food processor and place on a plate or in a shallow bowl, cover with a damp paper towel and microwave for 30 seconds. This will prevent the potatoes from turning brown before you cook them.
Melt 4 tablespoons of butter in a large nonstick sauté pan over medium-high heat. Once butter is melted, spread out potatoes evenly in a thin layer on the pan. Let cook over medium-high heat for 8-10 minutes, or until bottom side of hashbrowns become golden brown and crispy. Flip hashbrowns over and cook for another 8-10 minutes to brown and crisp up the other side. Remove from pan onto large plate, and place in microwave to keep warm.
In the same skillet that you used for the hashbrowns, heat another two tablespoons of butter. Once butter is melted and pan is hot, crack eggs directly into pan. Let cook on one side until the whites turn opaque and the yolks begin to harden. Flip over to finish cooking and then turn off the heat.
To assemble the plates: Start with a layer of the furikake hashbrowns, then add the Kalua pork. Top the pork with the fried eggs and then with the kimchi.
If you’d like to add a little more “heat” to the dish (I did!) add a little drizzle of sriracha.