Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian
By: Jessica Glick
Published: Wednesday, October 22, 2014 - 10:48am

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
vegan option: 1/4-1/2 fresh avocado, sliced then a squeeze of lemon on top and a pinch maldon sea salt, chives optional

Preparation

1 Set a large skillet over medium high heat. 2 When hot add coconut oil. 3 Add onions, let it sit for a minute or two to brown, then stir occasionally. 4 When translucent add the garlic, stir to combine for another minute. 5 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 didn’t go through the grater). 6 Season with kosher salt and pepper. 7 Add coconut nectar. Stir often. 8 Cook down for about 5 minutes. 9 You will see some bits stuck on the bottom of the pan that look burned, that’s fine and will be de-glazed. 10 Add sherry vinegar then scrape any charred bits on the bottom of the pan to deglaze. 11 Add chopped kimchi, stir to combine well, about a minute. 12 Turn off heat. 13 Add remaining chives for garnish. 14 For the egg option: 15 Crack an egg into a small bowl. 16 *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. 17 In a flat non-stick pan, set on medium high heat add the extra coconut oil after a minute (when pan is hot). 18 It should sizzle right away. 19 Add the egg. 20 Then crack another egg in the small bowl, and repeat as many as needed. 21 Place some arugula onto each place. 22 Then the hash (about a heaping cup or so) 23 Slide a fried egg on top. 24 Sprinkle a pinch of maldon sea salt 25 Then a pinch of chives. 26 Vegan option: 27 Place some arugula onto each plate 28 Then the hash (about a heaping cup or so) 29 Add thinly sliced avocado. 30 Squeeze a little lemon on top, then a pinch of maldon sea salt.

About

If you are looking for a brunch recipe that is healthy, flavorful, and easy then this is the recipe for you! Sweet potato hash with kimchi has such a nice balance of flavors. Sweet, sour, heat, and tang all under a crispy egg for the vegetarians or creamy slices of avocado for the vegans or egg-free crowd. Quick and easy to make without fuss. Visit my post for more information, and notes on preparation. http://fromjessicaskitchen.com/sweet-potato-kimchi-hash-brunch/
Brunch is served!