Weekend breakfasts offer the time for creating a satisfying meal. When it comes to hash, one can include any number of ingredients, such as squash or sweet potatoes, and even top it with a poached egg for extra protein. In our version, we added sunchokes (also called Jerusalem artichokes) for a lovely texture and flavor that’s perfect for the season.
Simple sunchokes
Breakfast Hash is also delicious as a filling for omelets or large, thin crepes.
Multi-purpose
Sunchokes, also known as Jerusalem artichokes, are a bit like a cross between a water chestnut and a potato. They’re so easy to prepare, since you don’t need to peel; just scrub clean and slice or dice. In a pinch, you can substitute with canned water chestnuts.
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- 2 carrots peeled and diced
- 6 red radishes trimmed and thinly sliced
- 1 cup sunchokes scrubbed and diced
- 1 Tbsp camelina oil or coconut oil
- 1 yellow onion peeled and diced
- 1 celery stalk diced
- 2 garlic cloves minced
- 1 Granny Smith apple unpeeled, cored, and thinly sliced
- 1 Red Delicious apple unpeeled, cored, and thinly sliced
- 2 leaves Tbsp chopped celery
- 1 leaves Tbsp chopped fresh sage
- tsp ¼sea salt
- freshly ground black pepper to taste
- 4 strips turkey bacon cooked and crumbled
- Bring saucepan of water to a boil. Add carrots, radishes, and sunchokes. Blanch for 2 minutes; drain and set aside.
- In cast iron pan or heavy skillet, heat oil. Add onion and celery and sauté over medium heat just until they begin to soften. Add garlic, blanched vegetables, and apple slices, and sauté for 3 minutes, or just until they begin to soften. Do not overcook vegetables and fruit or dish will quickly become mushy.
- Stir in celery leaves and sage, and cook for 1 more minute, just until slightly wilted. Add salt and pepper to taste.
- Spoon into heated serving dish and scatter cooked turkey bacon bits overtop.
Each serving contains: 129 calories; 2 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 21 g total carbohydrates (13 g sugars, 3 g fiber); 257 mg sodium
