Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 49.61
- Health score: 8.00
- Weight Watcher points: 6.00
Summary
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 $1.42 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Foodista requires agave nectar, pepper, chives plus 1 tablespoon, and kimchi. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. 1 person were glad they tried this recipe. Not a lot of people really liked this hor d'oeuvre. This recipe is typical of Korean cuisine. Overall, this recipe earns a not so awesome spoonacular score of 36%. Similar recipes are 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free}, Healthy Sweet Potato Casserole (gluten-free, nut-free, dairy-free), and 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free}.
Ingredients
coconut oil plus extra 2-3 tablespoons3 tablespoons
onions2 medium
garlic4 cloves
sweet potatoes4
kimchi1.5 cups
kosher salt2 teaspoons
pepper1 teaspoon
agave nectar0.5 tablespoon
gf sherry vinegar1 tablespoon
chives plus 1 tablespoon2 tablespoons
arugula1 package
vegetarian option: one fried egg6 servings
Instructions
Step 1
Set a large skillet over medium high heat.
Step 2
When hot add coconut oil.
Step 3
Add onions, let it sit for a minute or two to brown, then stir occasionally.
Step 4
When translucent add the garlic, stir to combine for another minute.
Step 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).
Step 6
Season with kosher salt and pepper.
Step 7
Add coconut nectar. Stir often.
Step 8
Cook down for about 5 minutes.
Step 9
You will see some bits stuck on the bottom of the pan that look burned, thats fine and will be de-glazed.
Step 10
Add sherry vinegar then scrape any charred bits on the bottom of the pan to deglaze.
Step 11
Add chopped kimchi, stir to combine well, about a minute.
Step 12
Turn off heat.
Step 13
Add remaining chives for garnish.
For the egg option
Step 1
Crack an egg into a small bowl.
Step 2
*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.
Step 3
In a flat non-stick pan, set on medium high heat add the extra coconut oil after a minute (when pan is hot).
Step 4
It should sizzle right away.
Step 5
Add the egg.
Step 6
Then crack another egg in the small bowl, and repeat as many as needed.
Step 7
Place some arugula onto each place.
Step 8
Then the hash (about a heaping cup or so)
Step 9
Slide a fried egg on top.
Step 10
Sprinkle a pinch of maldon sea salt
Step 11
Then a pinch of chives.
Vegan option
Step 1
Place some arugula onto each plate
Step 2
Then the hash (about a heaping cup or so)
Step 3
Add thinly sliced avocado.
Step 4
Squeeze a little lemon on top, then a pinch of maldon sea salt.
Categories
Cuisines: Korean, Asian
Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, lacto ovo vegetarian