Savory Sweet Potato & Kimchi Breakfast Hash
Start your day with a vibrant and satisfying breakfast hash, blending the natural sweetness of roasted sweet potatoes with the zesty, fermented kick of kimchi. Crowned with a perfectly cooked fried egg, this dish offers a delightful fusion of textures and tastes, making for a hearty and flavorful morning meal inspired by Korean culinary traditions.
Let's cook.
Preheat oven to 400°F (200°C). Toss the diced sweet potato with 1 teaspoon of sesame oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized.
While sweet potatoes roast, heat the remaining 2 teaspoons of sesame oil in a large non-stick skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Stir in the chopped kimchi and cook for 3-5 minutes, allowing it to soften and develop flavor.
Once the sweet potatoes are roasted, add them to the skillet with the kimchi mixture and stir to combine.
Make two wells in the hash mixture and crack one egg into each well. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks are still runny.
Garnish with sliced green onions and serve immediately.
About This Recipe
Big flavor.✦
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