Sunchoke & Potato Hash

March 24, 2019

Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous

Ingredients
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
Kosher salt
3 tablespoons minced onions (or scallions)
1 ounce grated cheddar cheese
1 tablespoon butter
Optional: 2-3 eggs

Directions

1. Preheat your oven to 400 degrees. On one baking sheet, combine the potatoes, four teaspoons of olive oil and a hearty pinch of salt. On a second baking sheet, toss the sunchokes with two teaspoons of olive oil and a pinch of salt. Roast for 30-45 minutes, until very tender. Start checking at 30 minutes - the potatoes may roast faster than the sunchokes.
2. Once everything is cooked through, put all the roasted vegetables in a bowl. Make sure to scrape the pan into the bowl, including any oil or salt remaining on the pans. Use a potato masher (or wood spoon), mash the potatoes and sunchokes together. I left my mixture somewhat chunky, but mashed enough to stick together. Feel free to mash them as much as you want. Stir in the onions and cheddar cheese.
3. In a large skillet on medium heat, melt 1 tablespoon of olive oil and 1 tablespoon butter. Make 2-3 patties, about ¾ cup each, and put into the skillet. Don’t overcrowd you pan - if only 2 fit comfortably, make in batches. Cook each patty for 3-4 minutes on each side. If you’re not serving right away, put the cooked pancakes on a sheet pan and keep warm in a 250 degree oven.

The nutty & rich flavor of this hash is great topped with a fried egg & spicy honey or hot sauce. A pile of mixed greens dressed with a bright dressing would pair really well too. Or serve as a side at dinner time if you’re not in the mood for breakfast

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