Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian

Name: Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian
Total time: 45 min
Yield: 6 servings
Cuisine: Korean
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

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.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

280 kcal

Calories

9 g

Protein

11 g

Fat

37 g

Carbs

Ingredients

For 6 servings

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Instructions

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 didnt 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, thats 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.