Gochujang Sweet Potato Breakfast Hash with Kimchi Yogurt

Whisk together the gochujang, soy sauce, maple syrup, rice vinegar, and sesame oil in a small bowl; set aside for flavor magic later.

Get your big skillet hot and splash in the oil and butter over medium-high heat. Toss in those sweet potatoes, sprinkle with salt and pepper, and cook for 12–15 minutes, stirring every now and then, until they are browned and nearly tender — crispy outside, tender inside!

Add the diced onion and red bell pepper to the skillet. Continue cooking for 5–7 minutes until they are tender and delightfully caramelized — like a veggie hug!

Pour that glorious gochujang mixture over the hash. Toss everything together for 1–2 minutes until it gets all glossy and a little sticky — flavor party time!

Make four little wells in your hash, crack in the eggs, cover the skillet, and cook for 3–5 minutes until the whites are set but the yolks stay luxuriously soft — or cook longer if you like your yolks firmer.

Stir the Greek yogurt with the chopped kimchi and kimchi juice for a zesty, tangy topping. Serve your fiery hash topped with kimchi yogurt, sliced scallions, and a sprinkle of toasted sesame seeds — instant wow!