Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian
“Discover the joy of making Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian at home. This 45-minute korean recipe delivers authentic flavors that will make your taste buds sing.”
🤖 Why This Recipe Matches Your Mood
Discover the joy of making Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian at home. This 45-minute korean recipe delivers authentic flavors that will make your taste buds sing.
This Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian showcases the bold, complex flavors that have made Korean cuisine a global phenomenon. Korean cooking masterfully balances fermented ingredients, fresh vegetables, and perfectly cooked proteins.
Experience why Korean food has captured the hearts (and appetites) of food lovers worldwide.
📋 Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian
📝 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
👨🍳 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.
💡 Why This Recipe?
Discover the joy of making Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian at home. This 45-minute korean recipe delivers authentic flavors that will make your taste buds sing.
⭐ Pro Tips
- 1Read the entire recipe before starting to avoid surprises
- 2Prep all ingredients before cooking (mise en place) for a smoother experience
- 3For best results, use fresh, high-quality coconut oil plus extra 2-3 tablespoons
- 4Taste as you go and adjust seasonings to your preference
🥗 Nutrition Information
Per serving
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