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Pete Evans’ Eat Your Greens: Kimchi-Loaded Sweet Potato Fries with Egg

Eat Your Greens: Kimchi-Loaded Sweet Potato Fries with Egg Recipe
Eat Your Greens: Kimchi-Loaded Sweet Potato Fries with Egg Recipe

KIMCHI LOADED SWEET POTATO FRIES WITH EGG RECIPE

Ingredients

  • 1 tablespoon coconut oil or good-quality animal fat, plus extra for greasing
  • 4 eggs sea salt and freshly ground black pepper
  • 100g Quick Kimchi or enough to your liking
  • 100g Dynamite Sauce
  • 1 spring onion, thinly sliced

Sweet Potato Fries

  • 700g sweet potatoes, cut into 1 cm thick batons
  • 50g tapioca flour
  • 600 ml melted coconut oil or good-quality animal fat

Instructions

To make the fries, dust the sweet potato with the tapioca. Heat the oil or fat in a large saucepan to 160°C. (To test the temperature, add a small piece of sweet potato. If small bubbles of oil appear at the edges, it’s ready.) Add the sweet potato fries in three batches and cook for 3 minutes. Drain in a single layer on a paper towel, then transfer to the fridge to chill for 1 hour or the freezer for 15 minutes. Separate the fries after chilling and before deep-frying for the second time. Reheat the oil in the pan to 180°C. To check, place a piece of sweet potato in the oil and if it immediately bubbles quite vigorously, it’s ready. Deep-fry the sweet potato fries in three batches for around 2–2 ½ minutes, or until golden and crisp. Remove with a slotted spoon, drain on paper towel and season with salt.

Melt the 1 tablespoon of oil or fat in a large frying pan over medium heat. Crack in the eggs and cook for 2–3 minutes, or until cooked to your liking. Season with salt and pepper. Keep warm.

To serve, divide the fries between two serving bowls. Top with the kimchi and fried eggs and drizzle on the dynamite sauce. Sprinkle on some spring onion and pepper and serve right away.

Tips

  • The leftover deep-frying oil or fat can be strained and stored in an airtight container in the fridge to be reused.
  • You could also simply roast sweet potatoes in the oven until tender and top accordingly.

 

'Eat Your Greens by Pete Evans, Published by Plum, RRP $39.99, Photography by William Meppem'
‘Eat Your Greens by Pete Evans, Published by Plum, RRP $39.99, Photography by William Meppem’

Written by Pete Evans

A love of food saw Pete begin his career as chef and restaurateur at the age of 19, opening numerous award winning restaurants nationally as well as cooking in some of the finest restaurants globally.

Pete has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala G?Day USA dinner for 600 in NYC.

Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s Home show, Postcards from Home, FISH, My Kitchen Rules, Moveable Feast, and his latest The Paleo Way… stay tuned for Food is Medicine which is in pre production now!

It’s safe to say he knows his stuff, with over 10 bestselling cookbooks inspiring individuals and families in their kitchens around the world.

Pete’s also a simple guy. He loves his family, the ocean, surfing, and maintaining his own healthy lifestyle. When he changed his life to The Paleo Way of living, an abundance of mental, physical, and emotional changes followed. This paved the way for Pete’s belief that food can be medicine, and that it should be our first port of call for a healthier life.
They say the proof is in the pudding, and if hearing Pete speak about The Paleo Way isn’t enough to get you excited, almost nothing will.

As a certified health coach with qualifications from the Institute for Integrative Nutrition, Pete wants to change the lives of everyone around him, including you.

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