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1
Set a large skillet over medium high heat.
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2
When hot add coconut oil.
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3
Add onions, let it sit for a minute or two to brown, then stir occasionally.
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4
When translucent add the garlic, stir to combine for another minute.
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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 didn't go through the grater).
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6
Season with kosher salt and pepper.
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7
Add coconut nectar. Stir often.
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8
Cook down for about 5 minutes.
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9
You will see some bits stuck on the bottom of the pan that look burned, that's fine and will be de-glazed.
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10
Add sherry vinegar then scrape any charred bits on the bottom of the pan to deglaze.
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11
Add chopped kimchi, stir to combine well, about a minute.
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12
Turn off heat.
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13
Add remaining chives for garnish.
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14
For the egg option:
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15
Crack an egg into a small bowl.
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16
*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.
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17
In a flat non-stick pan, set on medium high heat add the extra coconut oil after a minute (when pan is hot).
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18
It should sizzle right away.
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19
Add the egg.
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20
Then crack another egg in the small bowl, and repeat as many as needed.
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21
Place some arugula onto each place.
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22
Then the hash (about a heaping cup or so)
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23
Slide a fried egg on top.
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24
Sprinkle a pinch of maldon sea salt
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25
Then a pinch of chives.
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26
Vegan option:
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27
Place some arugula onto each plate
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28
Then the hash (about a heaping cup or so)
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29
Add thinly sliced avocado.
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30
Squeeze a little lemon on top, then a pinch of maldon sea salt.
