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

Foodista
Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian
17
250
20

Ingredients

  • 4 tablespoons coconut oil
  • 3 tablespoons eggs
  • 2 onions (medium, diced)
  • 4 cloves garlic (fresh, minced)
  • 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)
  • 3 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • 1/2 tablespoon coconut nectar (or agave nectar)
  • 1 tablespoon sherry vinegar
  • 2 tablespoons chives (PLUS 1 tablespoon for garnish, minced)
  • 1 package arugula (fresh)
  • 1 fried eggs
  • 1 pinch maldon sea salt
  • 1 pinch chives
  • 1/2 avocado
  • 1 pinch maldon sea salt

Directions

  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.
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NutritionView more

250Calories
Sodium60%DV1440mg
Fat18%DV12g
Protein10%DV5g
Carbs11%DV33g
Fiber24%DV6g

PER SERVING *

Calories250Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat8g40%
Trans Fat
Cholesterol30mg10%
Sodium1440mg60%
Potassium600mg17%
Protein5g10%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate33g11%
Dietary Fiber6g24%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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