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.

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