Sweet Potato Kimchi Hash Brunch gluten free dairy free vegetarian
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Vegetarian: True
- Weight Watchers: 6 Points
Cuisine
- Korean
- Asian
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
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.
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.
Season with kosher salt and pepper.
Add coconut nectar. Stir often.
Cook down for about 5 minutes.
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.
Add remaining chives for garnish.
For the egg option
Crack an egg into a small bowl.
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)
Sprinkle a pinch of maldon sea salt
Vegan option
Place some arugula onto each plate
Then the hash (about a heaping cup or so)
Squeeze a little lemon on top, then a pinch of maldon sea salt.
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