Baked Vidalia Onion & Kimchi Hash
Sweet and juicy Vidalia onions are only available for a short season every year, so now’s the time to scoop up a bunch and enjoy them now by the lovin’ spoonful! Caramelization of the vegetable adds a rich and dynamic flavor to this kimchi hash. Peas and chopped leafy greens make for great additions and you’re always welcome to toss in more vegetables than called for. The rice on the bottom forms a crispy bottom layer that gets topped with creamy, tender vegetables for a delightfully savory meal suitable for any time of day.
Preheat the oven to 400˚
Make the rice – Rinse the rice until clear and put in a saucepan with 1½ cups of water. Add the salt, cover and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes. Fluff with a fork. Spread into well oiled baking dish.
Make the kimchi sauce – Add the ingredients to a high speed blender and purée until smooth. Set aside.
Caramelize the Vegetbales- Heat the olive oil in a large non-stick skillet over medium-low heat. Sauté the onion halves until brown, about 20-25 minutes. Carefully transfer baking dish, cut side up. Add the chopped kimchi and diced potatoes to the pan and cook until the kimchi is caramelized, and the potatoes are par-cooked, about 10 minutes. Add the frozen peas to the pan and stire to combine. Add the vegetables to the baking dish. Season with sea salt and freshly ground black pepper to taste.
Make the kimchi sauce – Add the ingredients to a high speed blender and purée until smooth. Pour over the onions and other vegetables.
Make the bread crumbs – Mix the panko, sea salt and freshly ground black pepper together in a bowl. Set aside.
Cover the hash with a lid or foil and bake for 30 minutes. Uncover, top with the panko and continue baking for 10-15 addtional minutes until the panko is golden brown. Let rest for 5 minutes before serving. Garnish with chili threads and serve warm.
Note: This hash is delicious with scrambled Just Egg or Just Egg Folded for a hearty breakfast.
serves six to eight
RICE
- 1 cup of jasmine rice
- ½ tsp salt
KIMCHI SAUCE
- ½ cup Napa kimchi
- ¾ cup coconut milk
- ¼ cup raw cashews, soaked at least 1 hour, and drained
- 1 tbsp tamari
- 2 tsp agave
- 1 tsp sesame oil
- sea salt and freshly ground black pepper to taste
BAKED VIDALIA ONIONS
- 1 tbsp olive oil
- 3 Vidalia onions, about 3″ wide, peeled and cut in half into rounds, root ends trimmed
- ¾ cup of Napa kimchi, finely chopped
- 2 medium yukon potatoes,
peeled and diced - ½ cup frozen peas
- sea salt and freshly ground black pepper to taste
BREAD CRUMBS
- 1 cup panko
- sea salt and freshly ground black pepper to taste
TO SERVE
- chili threads