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I love kimchi. I love Korean banchan dishes. But somehow, I have the worst of luck when it comes to making them.

A few years ago, I made a big batch of kimchi. I set it out to ferment… and a couple days later came down with the worst case of the flu I’ve ever had. This was pre-Covid, and luckily I’ve never had to roll those dice, but I was bedridden, and completely out for several days.

I remember thinking, in one of my few moments of consciousness, that I need to tell my husband to put away the kimchi… but unfortunately that thought never quite made it out of my brain, and he was too busy taking care of me to remember the kimchi containers hanging out on the dining room table.

So the poor kimchi sat there… fermenting away… for DAYS.

We finally rescued it, but by then it was so overfermented that we struggled to eat it all… and then it molded before we got through it.

And this is why we never leave out our kimchi to ferment anymore. WE’VE BEEN BURNED.

This was a totally spur-of-the-moment breakfast hash, because I found a bag of cubed sweet potatoes in the freezer. We also had some homemade kimchi on hand, so that kicked things up a notch.

This is a super satisfying, slightly spicy start to your day! I love anything where I can get some veggies in with breakfast, and the probiotics from the kimchi is an added bonus. And we all know I can never turn down bacon!

Sweet Potato Kimchi Hash

serves 4

Ingredients

• 1 lb bacon, diced
• 1 onion, diced
• 1 cup kimchi, drained, chopped
• 1.5 lb sweet potatoes, peeled and cubed (frozen is fine)
• white or brown rice, to serve (optional, but we preferred it because the kimchi was spicy!)
• 4 fried eggs
• sliced green onions, to garnish

Cooking Directions

1. Cook bacon in a skillet until starting to brown. Add in onions, cook until softening and browning. Add kimchi, and continue to cook until kimchi starts to caramelize. Remove from pan, keeping any rendered bacon fat in the pan.
2. Add sweet potatoes to pan. Cook until fork-tender and browning. Add bacon mixture back to the pan, and toss to combine.
3. Serve over rice, if using, and topped with fried eggs and green onions.

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