This recipe is an inspiration from the farmer’s market. The freshest ingredients, a sunny fall day and my love for breakfast are the makings of this recipe. Sunchokes are what’s in this time of year. The knobby, thin-skinned root vegetable is sweet and quite delicate. Sunchokes have a crisp, white flesh with an almost fresh nutty taste with subtle hints of artichoke heart and potato. Ivory and crunchy, the chewy texture is quite similar to jicama or a water chestnut. Sunchokes are often used in soup, but I like to present this as the star.
Sunchoke Hash with a Fried Egg:
- 1 tablespoon olive oil
- 8 slices of bacon, cut into lardons (matchsticks)
- 6-7 sunchokes, sliced thinly
- 4 tablespoons chicken broth
- 1 cup spinach, torn into bite sized pieces (may use any green of your choice)
- Pepper to taste
- 4 to 6 farm fresh eggs, fried
- Truffle oil to drizzle on top (optional)
1. Warm a sauté pan over medium heat, adding 1 tablespoon olive oil.
2. Add bacon and cook until there is a nice amount of fat rendered out of the bacon.
3. Add sliced sunchokes, sauté with 3 tablespoons chicken stock until cooked through, about 5 minutes.
4. When hash is finished cooking, place hash on a platter. Fry eggs in the pan you made hash in. All the left over flavor will enhance your egg.
5. Season with pepper, drizzle a small amount of truffle oil if using and serve with egg on top.