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 –
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!
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
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!
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.
Now for a taste …
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.
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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