I’ve made mention that if I were to ever open a cafe, it would serve breakfast and lunch. These are the meals I enjoy most and the meals I feel I could endlessly create. I also love updating classic breakfast recipes to fit within a seasonal mold. During the winter months, I’m drawn to sunchokes. A subtle, earthy flavor works well in dishes that traditionally would showcase potatoes. So, I made a sunchoke hash.
If you’ve ever had a conversation about sunchokes, most likely it revolves around the unpleasant side effects of this tuber. It’s true, sunchokes can cause gas issues. Not every sunchoke has the same effects and not everyone has the issue. I’ve found I have very little issue. However, if you’re unsure, there seems to be a way to reduce the inulin (which causes the issues).
Of course, if you’re really unsure about trying sunchokes, you can swap them out for potatoes or sweet potatoes.
Vinegar, what to swap
I’m typically a citrus-acid kind of person but when I remember, I like to pull out a vinegar. The acidity in this dish is needed. Without it, the overall flavor is bland. Not even salt can save it. However, don’t go out and buy champagne vinegar just for this recipe. Try swapping a bit of lemon juice or even apple cider vinegar.
Tarragon (don’t skip)
After the vinegar, the next important ingredient in this recipe is the tarragon. I don’t even really want to give you a substitution because I want everyone to eat this recipe with the tarragon. However, I know it’s not as readily available. Also, the licorice flavor isn’t everyone’s favorite. Swap out the tarragon for thyme or rosemary- both would work well with the sunchoke hash.
Sunchoke Hash: Serving
Finally, if you’re looking for how to serve this sunchoke hash, I recommend breakfast. Pair it with eggs or a tofu scramble- an excellent vegan choice. This hash would also make good filling for a frittata or quiche.
An easy, vegan hash featuring cooked sunchokes, carrots, and chickpeas. Paired with tarragon for a fresh, cool-weather flavor.
½ pound sunchokes, cleaned and
¼ pound carrots
1 tablespoon olive oil
1 cup cooked chickpeas (drained and rinsed if using canned)
2 to 3 garlic cloves, minced
½ teaspoon sea salt
4 teaspoons champagne vinegar
3 tablespoons fresh minced tarragon
Scrambled eggs or tofu, for serving
- Prep the sunchokes and carrots. Give both a good wash and cut into ¼” sized pieces. If you feel the need to peel both, you can. However, I rarely peel- scrubbing gets the job done.
- Heat a medium skillet over medium heat. Add the olive oil followed by the carrots and sunchokes. Saute, stirring occasionally, until both are starting to brown and are tender, 8 to 12 minutes (will depend on the size of your dice/heat source).
- Stir in the chickpeas and continue to cook for another few minutes, until the chickpeas are warm and starting to brown. Add the garlic and salt, cooking for another minute more.
- Finally, turn off the heat and add in the vinegar and tarragon. Give the pan a good stir and you’re ready to serve, Serve this by itself or with scrambled eggs or tofu.
If you’re unsure about sunchokes, it’s alright. Swap them for potatoes or sweet potatoes.
Keywords: sunchokes, sunchoke hash