Spicy Korean Sweet Potato & Shrimp Hash with Kimchi-Cabbage Slaw

Ingredients

• 1 large sweet potato, peeled and diced
• 1/2 lb shrimp, peeled and deveined
• 1 cup kimchi-cabbage, chopped
• 1/4 cup chopped green onions
• 1 tbsp sesame oil
• 1 tsp gochujang paste
• 1/2 tsp soy sauce
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook until softened and lightly browned, about 8-10 minutes.
2. In a small bowl, toss the kimchi-cabbage with a pinch of salt and set aside.
3. In a separate bowl, mix the shrimp with gochujang paste and soy sauce.
4. Push the sweet potato to one side of the skillet. Add sesame oil to the empty space and cook the shrimp until pink and cooked through, about 3-4 minutes.
5. Combine the shrimp and sweet potato. Season with salt and pepper to taste.
6. Serve the hash topped with the kimchi-cabbage slaw and chopped green onions.