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

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 in food processor, then hand sliced any large pieces that didnt 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, thats fine and will be de-glazed.

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

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

Turn off heat.

Add remaining chives for garnish.

For the egg option: 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) Slide a fried egg on top.

Sprinkle a pinch of maldon sea salt Then a pinch of chives.

Vegan option: Place some arugula onto each plate Then the hash (about a heaping cup or so) Add thinly sliced avocado.

Squeeze a little lemon on top, then a pinch of maldon sea salt.