Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian
The recipe Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian can be made in around 45 minutes. This recipe makes 6 servings with 280 calories, 9g of protein, and 11g of fat each. For $1.42 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Th
- Ready in 45 minutes
- Servings: 6
- Category: antipasti
- Cuisine: Korean
- Source: Foodista
Ingredients
- 3-4 tablespoons melted coconut oil PLUS extra 2-3 tablespoons for eggs
- 2 medium onions, diced
- 4 cloves fresh garlic, minced
- 4-6 sweet potatoes, grated with skin (about 7 cups), or russet potato
- 1 1/2 cups kimchi, chopped (make sure it's GF, DF before buying)
- 2-3 teaspoons kosher salt
- 1 teaspoon crushed black pepper
- 1/2 tablespoon coconut nectar, or agave nectar
- 1 tablespoon GF sherry vinegar
- 2 tablespoons chives PLUS 1 tablespoon for garnish, minced
- 1 package fresh arugula
- vegetarian option: one fried egg per person then add a pinch of maldon sea salt on each egg, and a pinch of chives
Instructions
- Set a large skillet over medium high heat.
- When hot add coconut oil.
- Add onions, let it sit for a minute or two to brown, then stir occasionally.
- When translucent add the garlic, stir to combine for another minute.
- Add grated sweet potato, let it sit for 2 minutes before stirring to get some caramelization. (I grated in food processor, then hand sliced any large pieces that didnt go through the grater).
- Season with kosher salt and pepper.
- Add coconut nectar. Stir often.
- Cook down for about 5 minutes.
- You will see some bits stuck on the bottom of the pan that look burned, thats fine and will be de-glazed.
- Add sherry vinegar then scrape any charred bits on the bottom of the pan to deglaze.
- Add chopped kimchi, stir to combine well, about a minute.
- Turn off heat.
- Add remaining chives for garnish.
- Crack an egg into a small bowl.
- *This is to ensure it is a good egg (no blood specks) before frying, and so the white does not spread all around the pan. Set aside.
- In a flat non-stick pan, set on medium high heat add the extra coconut oil after a minute (when pan is hot).
- It should sizzle right away.
- Add the egg.
- Then crack another egg in the small bowl, and repeat as many as needed.
- Place some arugula onto each place.
- Then the hash (about a heaping cup or so)
- Slide a fried egg on top.
- Sprinkle a pinch of maldon sea salt
- Then a pinch of chives.
- Place some arugula onto each plate
- Then the hash (about a heaping cup or so)
- Add thinly sliced avocado.
- Squeeze a little lemon on top, then a pinch of maldon sea salt.