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Sweet Potato Kimchi Hash for brunch…

October 18, 2014 By Jessica

I haven’t had a potato hash in who knows how long. Maybe because it’s just potato and onion for the most part. When I opened the fridge for some inspiration I noticed a jar of kimchi hiding in the back. Hmm, sweet potato hash with kimchi. It made perfect sense. But first, I needed to go for a run 🙂

On my run all I think about is how good this may be. Sweet potato with spicy pickled cabbage, yes, this is breakfast. A late – very late – breakfast brunch.

I thought the kimchi would liven up the sweet potato a bit, but I didn’t expect this.

When I took a tasting to see what’s missing my tastebuds perked up. So glad I peeked in the fridge beforehand. I immediately tasted creamy sweet potato and onions, with just a hint of garlic (add more if you love garlic as it is mild in here). That came through right away. But then the kimchi flavor began to creep up, reminding me the tangy, spicy stuff is only subtle for a moment.

Just enough to make me say ooh, this is good.  My cue to put the fork down – with complete satisfaction.

Now, time to fry up the eggs for my husband, younger twin, and me. And get the avocado ready for the other half of the gang. My oldest can’t have egg (intolerance), and two of my boys despise egg. Not dislike, despise.

Brunch is just about served …

Well, almost. There are pictures to take (as you, and they, know: the life of a blogger). Not many though, as I rushed through. How could I take my time with the lingering taste of this stuff in my mouth?   

I plated each and we all dug in, quietly. Some with yolk oozing into the hash like nobody’s business and some eagerly pressing the creamy avocado into the hash. All with a lovely pinch of maldon sea salt (a finishing salt brings out more flavor to prepared foods like eggs, avocado, and just about everything (don’t cook with it – too expensive).  I just love hearty weekend breakfasts.

My sweet potato kimchi concoction was a hit amongst the clan (glad I took precise notes). All unanimously voted that I make this again next weekend … after my run 🙂

Happy Brunch everyone … enjoy!

 

Serves 6

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: 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:

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 it in the food processor then hand sliced any large pieces that didn’t 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, that’s a good thing!

from jessica's kitchen sweet potato kimchi hash gluten free dairy free

Note: Your yield amount will depend on the size of your sweet potato. If you have more than 7 cups add a little more salt, to taste, and a little more kimchi, if needed. It will look like a lot of potato when you add it to the pan, it will reduce down, like the onion. 

Add sherry vinegar then scrape any charred bits on the bottom of the pan to deglaze.

Note: I add vinegar for two reasons. a) it accentuates flavor differently than salt does, and prevents potato from becoming mushy. Even in recipes like soup, a little goes a long way for flavor enhancement. b) it helps to deglaze all those charred burned-looking pieces on the bottom of the pan. 

Note: Make sure the vinegar is gluten free. It should say “gluten free” on the bottle. Distilled vinegar and white vinegar is gluten free already.

Add chopped kimchi, stir to combine well, about a minute. Turn off heat.

gluten free dairy free sweet potato kimchi hash

Now for a taste …

sweet potato hash gluten free dairy free soy free

Perfect! Time to add chives (remember to leave 1 tbsp for garnish).

For the egg:

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.

 sweet potato kimchi hash

Place some arugula onto each place, then the hash (about a heaping cup or so), then slide an egg on top. Sprinkle a pinch of maldon sea salt, then a pinch of chives.

Ready for plating while my eggs are frying …

Egg free option:

Place some arugula onto each plate, then the hash (about a heaping cup or so), then add the  thinly sliced avocado. Squeeze a little lemon on each plate, then a pinch of maldon sea salt.

Can you smell that? Oh my …

Eggs are ready … let’s eat!

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Filed Under: breakfast, main dishes, paleo Tagged With: breakfast, dairy-free, gluten-free, main dishes, paleo, soy-free, vegan-optional

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Comments

  1. camille d'treeva says

    October 18, 2014 at 7:28 pm

    aw, delish. that gooey egg!
    Reply
  2. rachel says

    October 18, 2014 at 10:34 pm

    oo different! love that you tackled kimchi - is this your first try at kimchi? This is kind of what I crave like once a week haha. Kimchi fried rice with egg on top. But the arugala is perf. KIMCHI ftw
    Reply
    • Jessica says

      October 19, 2014 at 5:13 pm

      We here actually eat kimchi often, in lots of dishes. While I was eating some it occurred to me that I should share a recipe! I agree, kimchi fried rice is one of our favorites. I make that for the kids with sauteed kale, and they actually eat it! Happy to hear you liked the recipe :)
      Reply
  3. angie says

    October 18, 2014 at 10:35 pm

    Ge-Org!
    Reply
  4. Tina Jui says

    October 19, 2014 at 2:48 am

    creative! You're in LA right? LA has the best kimchis. After moving to the UK, I realized how spoiled I was in LA! Only one brand of kimchi here..!
    Reply
    • Jessica says

      October 19, 2014 at 5:06 pm

      You are sweet, thank you for sharing! Yes, we are in LA (there are many options here, so true). I hope to post a homemade kimchi how-to soon! Stay posted :)
      Reply
  5. Alana says

    October 19, 2014 at 7:06 am

    Eggs are my comfort food and this looks easy enough for me to make with that beautiful egg on top!
    Reply
    • Jessica says

      October 19, 2014 at 5:04 pm

      It is SO easy, yummy and good for you, and yes with that egg on top!
      Reply
  6. Alison Pentland (@FeeFiFoFunFaery) says

    October 19, 2014 at 7:10 am

    How did you happen to have Kimchi in the fridge in the first place? I've never been a fan of anything pickled, but the combination has piqued my interest and I'm going to try it asap.
    Reply
    • Jessica says

      October 19, 2014 at 5:03 pm

      We eat kimchi and pickled veggies often, as I usually buy some at our local market here in Los Angeles at Whole Foods or Erewhon. Not as common as having carrots in the fridge, but certainly worth keeping on hand! You can add it to many recipes. Hope to write up my post on how-to for a homemade kimchi soon, stay posted! Glad to hear it has struck an interest. Thanks for sharing :) Enjoy!
      Reply
  7. Laurie says

    October 19, 2014 at 7:40 am

    Some serious nom nom!!
    Reply
  8. Robin says

    October 19, 2014 at 8:07 am

    Think regular potato is not as interesting either but the kimchi with the sweet potato-LOVE that!! Need to make this now!
    Reply
  9. Melissa says

    October 19, 2014 at 10:02 am

    Avocado as an egg free option on yummy hash sounds wonderful. Pinning this!
    Reply
  10. H. says

    October 19, 2014 at 3:43 pm

    Jessica, is all kimchi gluten-free? Where can I find gf kimchi? I live near whole foods, tj's, and go to the farmer's market each week (in sacramento). Thanks.
    Reply
    • Jessica says

      October 19, 2014 at 4:57 pm

      I have yet to see a kimchi that is not gluten free, since they usually ferment with sugar, salt, and water, but it's always good to check in your area. I used Farmhouse Culture, a raw fermented kimchi from our local market in Los Angeles. Whole Foods has some good kimchi, the one in the glass jar with the red lid is really good too (sorry I forget the name!)
      Reply
  11. Lisa says

    October 20, 2014 at 4:09 pm

    That hash looks heavenly with the perfect egg on top. Thanks for showing how to make an egg crispy like that. Yum!
    Reply
  12. Evelyn says

    October 20, 2014 at 7:50 pm

    I'm gluten free and vegan and love potato hashbrowns. I haven't tried sweet potato, let alone kimchi. I will def pass on the egg, eww and make this with avocado. Looks tasty
    Reply
  13. Heather says

    October 21, 2014 at 9:30 pm

    This looks right up my alley. Thanks for the egg tip, I realize now that I don't hear any sizzle when I cook the egg. Now I can have a crispy egg over my hash :)
    Reply
    • Jessica says

      October 22, 2014 at 11:32 am

      Glad to hear the tip helps Heather Crispy edge egg is yummy :)
      Reply
  14. Meg says

    October 22, 2014 at 9:30 pm

    GAH! This looks insane. Sweet potato Kimchi on my shopping list check!!
    Reply
  15. Jessica says

    October 28, 2014 at 9:10 am

    Good to hear! Thanks.
    Reply
  16. Clara says

    November 2, 2014 at 3:19 pm

    The idea of kimchi in sweet potato hash sounded too good to resist, glad I didn't. Delish recipe. Now looking to see which recipe to make next!
    Reply
  17. Monica says

    November 9, 2014 at 5:48 pm

    Finally got to making this today. Uh-mazing!!!!!
    Reply
  18. Amy says

    November 22, 2014 at 9:05 am

    Officially a family favorite now! Great recope, thanks Jessica!
    Reply
  19. Hannah says

    November 24, 2014 at 9:37 am

    WOW
    Reply
  20. Hannah says

    November 24, 2014 at 9:37 am

    Did you get this recipe right on the first try??
    Reply
    • Jessica says

      November 24, 2014 at 10:47 am

      Yes I did Hannah, but took careful notes along the way, just in case it does not so I know where to tweak it for next time. Give it a try, it's pretty yummy :)
      Reply
  21. Joey says

    December 7, 2014 at 9:41 am

    Awesome recipe! I couldn't resist licking my plate after seconds. Need to make more next time.
    Reply
  22. Savannah says

    December 11, 2014 at 11:08 am

    Never really had a dish with kimchi, only seen it in restaurants, but hey what the hell, right? Gonna surprise the husb and kiddos this weekend!
    Reply
  23. Ronnie says

    February 18, 2015 at 9:52 pm

    After looking at your bright homemade kimchi I went to this recipe that you suggested I use it for and I must say your kimchi looks so much better than the store-bought one here, and the recipe looks delicious. This I have got to try this weekend for my Sunday pre-Oscar brunch!
    Reply
  24. Chris says

    November 21, 2015 at 7:45 am

    First of all your kimchi recipe is on point and I have been adding it to everything. When I saw this recipe I decided to give it a try since the kimchi came out so well. Two for two! I used regular and sweet potato and it came out awesome. Now I make fried eggs crispy, thanks!
    Reply
    • Jessica says

      November 21, 2015 at 11:14 am

      Yay, happy to hear you loved it! Crispy-edged fried eggs are the best. :)
      Reply
  25. Brooke says

    December 12, 2015 at 9:50 am

    I finally got around to making your homemade kimchi recipe and used for this hash recipe with poached eggs rather than fried (don't like fried eggs) and OMG is this uh-maaaaazing! My husband and I couldn't get enough!!
    Reply
    • Jessica says

      December 12, 2015 at 7:11 pm

      Thanks so much Brooke! SO happy to hear you loved it, we are hooked on homemade kimchi!! Have a great weekend!
      Reply

Trackbacks

  1. kimchi recipe gluten free says:
    February 17, 2015 at 9:56 pm
    […] If you have kids that may not be too keen on trying kimchi, try my sweet potato hash recipe (see recipe here) or add it into a veggie patty. It’s also delicious in a baked sweet potato with black beans, […]
    Reply
  2. NY + Mother's Day Gift Ideas + Chocolate Chip Cookies - From Jessica's Kitchen says:
    April 16, 2015 at 7:04 pm
    […] comfy pajamas of course. This super soft set would make a great gift with a homemade breakfast. Maybe this recipe or this, or this? … […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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