Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
1 pound russet potatoes, peeled and cut into 1” pieces
½ pound sunchokes, washed, peeled and cut into 1” pieces
3 tablespoons olive oil, divided
3 tablespoons minced onions (or scallions)
1 ounce grated cheddar cheese
1 tablespoon butter
Optional: 2-3 eggs
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