Sunchoke Hash (Jerusalem Artichokes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 cups sunchoke, cut into hash1 small-medium potato, cut the same1 small onion, sliced1 tbsp olive oilsalt and pepper to taste
Prep your veg! This will take the longest, so if you have a fancy machine or good knife skills the whole recipe will be quick. But if you are slower with your knife then have patience.
Oil a cast-iron skillet (or a regular pan if you don't have something as AWESOME as a skillet) and get it hot. When the oil sizzles, throw the onion, potato and sunchoke in the pan. Stir it around, coating the mixture in the oil, and add salt and pepper (be stingy, you can always add more at the end).
Bring the heat down, stirring occasionally to keep from burning. Once the potato is soft you'll know that the chokes are also done. Serve alongside your breakfast!
Serving Size: Makes two 1-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user AUBRAZILLA.
Oil a cast-iron skillet (or a regular pan if you don't have something as AWESOME as a skillet) and get it hot. When the oil sizzles, throw the onion, potato and sunchoke in the pan. Stir it around, coating the mixture in the oil, and add salt and pepper (be stingy, you can always add more at the end).
Bring the heat down, stirring occasionally to keep from burning. Once the potato is soft you'll know that the chokes are also done. Serve alongside your breakfast!
Serving Size: Makes two 1-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user AUBRAZILLA.
Nutritional Info Amount Per Serving
- Calories: 271.7
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 85.4 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 5.7 g
- Protein: 5.7 g
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