Breakfast, lunch or dinner, this Kimchi Potato Hash is simple and nourishing!
This recipe is all about simplicity. Well, simplicity and nourishing your gut with trillions of beneficial probiotic bacteria. I will mix up some kimchi with just about any leftover roasted vegetable (have you ever met one you didn’t like?) from the previous night’s dinner, but sweet potatoes are the winning combination. Obviously right? Potatoes had hashes named after them! If you want to give your smoothie a break one morning, roast up extra sweet potatoes and onions the night before and this meal will be ready for you in less than 10 minutes.
So. Kimchi. For those of you who are new to kimchi, it is basically a Korean sauerkraut. The base is cabbage, but there are a variety of other vegetables – carrots, radishes, green onions, etc. – as well as loads of garlic, ginger and a Korean spice called gochugaru.
When I started making it on my own (which you don’t need to do, there are a lot of quality brands out there), I didn’t have gochugaru and have been experimenting with making it with varying levels of paprika and/or chili powder. (I am eating a lot of kimchi lately! Whew.) They have been good, but not great. There is also a wonderful Midwestern brand – Spirit Creek Farm – that makes their’s without any dried spices at all, but rather with fresh chiles. That is next on my list to try.
When do I finalize my winning kimchi creation, I will post here, but in the meantime if you want to try on your own, I’d recommend this recipe by Meghan Telpner with the one substitution of using green cabbage instead of napa cabbage. I very much prefer the texture. If you are buying kimchi from the local market, make sure you are buying it from the refrigerated section. I’ve don’t think I’ve ever seen it for sale in the middle aisles, but just in case, I want to mention that to you. Foods that you would consider to be fermented that are sold in the middle aisles have been uber pasteurized to increase their shelf life. This massive pasteurization kills all the beneficial probiotic bacteria and though the food may still be delicious, you’re losing out on the gut health benefits.
I could have added a lot of bells and whistles with the ingredients, but I instead left that up to you. The sky is the limit with the toppings – avocado for healthy fats, bacon for texture and smokiness, fresh herbs, even pecans for crunch work!