In the past year or so, my breakfast tastes have changed. I was on an oatmeal kick for years- I couldn’t get enough in the mornings. However, I’ve started to move back to a more salty/savory breakfast with two trusted old favorites: potatoes and eggs. These sunchoke latkes are one of my favorite ways to play with the potato/egg combination.
If you’ve never had sunchokes before, they are crisp with a slight flavor that may taste vaguely like artichokes (even though they are not related). This root vegetable is the perfect compliment to winter and fall cooking and is great in soups, in hashes, and in these sunchoke latkes.
A beautiful take on the potato latke using sunchoke and parsnips. This sunchoke latke is a perfect breakfast during the winter season.
- 1/2 pound sunchokes
- 1/2 pound yukon gold potatoes
- 1/4 pound parsnips
- 1 large egg
- 2 tablespoons unbleached all-purpose flour
- 1 tablespoon fresh minced chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 to 3 tablespoons olive oil (for frying)
- 2 poached eggs
- Sriracha, for serving
- Chives, for serving
- Using a box grater or food processor, shred the potatoes, parsnips, and sunchokes. Place in a clean tea towel or cheesecloth and squeeze out all the excess liquid. Place in a bowl and add the eggs, flour, chives, salt, and pepper.
- Heat a medium, well-seasoned cast iron skillet over medium-low heat. Add a tablespoon of the olive oil and swirl around the pan. Wet your hands and measure out about 3 tablespoons of the sunchoke mixture. Pat into a patty that’s about ¼” thick. Place in the heated pan and fry for three minutes. Flip and fry for another three minutes. The outsides should be golden and crisp while the inside should be hot.
- Repeat with remaining sunchoke mixture. Add more oil ass needed to keep the sunchokes golden. Divide onto four plates and serving with topped with poached eggs, sriracha, and chives.
Tips & Tricks: The latkes will seem like they shouldn’t hold together but trust that if you let them cook long enough on one side, they will hold when flipped. Be patient- the results are well worth it.
I also don’t like to overdo it on the frying oil. You can certainly use more- it’s really up to you!
Nutrition: See the information.
Links: Adapted from this recipe.
- Calories: 439
- Sugar: 14.3
- Sodium: 459.2
- Fat: 23.4
- Carbohydrates: 46.7
- Fiber: 6.2
- Protein: 13.1
- Cholesterol: 241
Latkes are traditionally make with potatoes and minimal ingredients. I’ve found myself craving these crisp cakes in the morning with fried or poached eggs. I’ve fallen in love with the recipe above but a few changes you could make:
Vegetables: Add carrots for color or swap out the parsnips for more potatoes if desired.
Vegan: This is one recipe that I don’t ever do vegan. I like how the egg binds everything. However, to get you started on a vegan version, I recommend you check out this version. Then obviously leave off the poached eggs!
Eggs: Don’t feel like attempting a poached egg? Fried eggs work well too!
Sunchokes are relatively new to my kitchen but an ingredient with which I’m falling fast in love. I like to use it in conjunction with other fall/winter vegetables for its nutty, smooth flavor. Sunchokes also go by the name Jerusalem Artichokes but are not actually part of the artichoke family, rather they are part of the sunflower family. Look for sunchokes at farmers’ markets or in the specialty section of the grocery store.