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Sunchoke Latkes with Poached Egg

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.

Sunchoke Latkes with Poached Eggs

Preparation 10 mins 2017-11-20T00:10:00+00:00 Cook Time 20 mins 2017-11-20T00:20:00+00:00 Serves 2 servings (roughly 1 dozen latke)     adjust servings Calories 439 kcal

A beautiful take on the potato latke using sunchoke and parsnips. This sunchoke latke is a perfect breakfast during the winter season.

Ingredients

    Latkes

    • 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

    For Serving

    • 2 poached eggs
    • Sriracha, for serving
    • Chives, for serving

    Instructions

    1. 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. 

    2. 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. 

    3. 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.

    by

    Recipe Notes

    Recipe Notes

    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!

    Stock up: get the pantry ingredients you will need: parsnips, eggs, chives

    Nutrition: See the information.

    Links: Adapted from this recipe.

    Nutrition Facts
    Serving Size
    Amount Per Serving As Served
    Calories 439 kcal Calories from fat
    % Daily Value

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000
    Total Fat Less than 65g
    Sat Fat Less than 25g
    Cholesterol Less than 300mg
    Sodium Less than 2,400mg
    Total Carbohydrate 300g
    Dietary Fiber 25g

    Sunchoke Latkes

    variations

    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!

    View Comments

    • Hi Erin,

      Do you grate the sunchokes without peeling them? I have several from my CSA and want to try this recipe as well as a pickle recipe.
      Thanks so much, love all your recipes!

      • I don't! It's rare that I run into a sunchoke from the market that has a tough enough exterior that I find I need to peel!