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Sunchoke Latkes with Poached Eggs

Sunchoke Latke with Poached Eggs | Naturally Ella
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A beautiful take on the potato latke using sunchoke and parsnips. This sunchoke latke is a perfect breakfast during the winter season.

Ingredients

Scale

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.

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

Find it online: https://naturallyella.com/sunchoke-latkes/