Dice your potatoes into small cubes and parboil them in salted water for about 5-7 minutes until just tender but not fully cooked. Drain and set aside. In a large skillet, heat 1.5 tablespoons of oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.
Push the vegetables to the side of the skillet and add the remaining 1.5 tablespoons of oil. Add the diced, parboiled potatoes in a single layer and cook for 5-7 minutes, stirring occasionally, until they start to become golden and crispy.
Stir in the chopped kimchi, soy sauce, and sriracha. Continue cooking for another 3-5 minutes, allowing the kimchi to warm through and its flavor to infuse the potatoes. Drizzle with a bit of sesame oil if desired, and season with salt and pepper to taste. Mix well and cook for another 2 minutes.
Top the hash with chopped green onions or cilantro and an extra spoonful of fresh kimchi on the side if desired.

Serve and enjoy!