Hash brown omelet with kimchi and homemade vegan cream sauce

– 2 tablespoons plant-based mayonnaise (I used a vegan sour cream recipe)

– ¼ teaspoon toasted sesame oil

– ⅛ teaspoon grated lime zest

– 1 pound russet potatoes, peeled and shredded

– ¼ teaspoon table salt

– Pinch pepper

– 2 tablespoons oil, divided

– 2/3 cup kimchi, drained and chopped

– 1 scallion, white and green parts separated and sliced thin

– 1 tablespoon chopped fresh cilantro