I've made mention that if I were to ever open a cafe, it would serve breakfast and lunch. These are the meals I enjoy most and the meals I feel I could endlessly create. I also love updating classic breakfast recipes to fit within a seasonal mold. During the winter months, I'm drawn to sunchokes. A subtle, earthy flavor works well in dishes that traditionally would showcase potatoes. So, I made a sunchoke hash.
Sunchokes for all
If you’ve ever had a conversation about sunchokes, most likely it revolves around the unpleasant side effects of this tuber. It’s true, sunchokes can cause gas issues. Not every sunchoke has the same effects and not everyone has the issue. I’ve found I have very little issue. However, if you’re unsure, there seems to be a way to reduce the inulin (which causes the issues).
Of course, if you’re really unsure about trying sunchokes, you can swap them out for potatoes or sweet potatoes.
Vinegar, what to swap
Tarragon (don’t skip)
Sunchoke Hash: Serving
Sunchoke Hash with Tarragon
An easy, vegan hash featuring cooked sunchokes, carrots, and chickpeas. Paired with tarragon for a fresh, cool-weather flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: breakfast
- Method: stove-top
- Cuisine: international
Ingredients
½ pound sunchokes, cleaned and
¼ pound carrots
1 tablespoon olive oil
1 cup cooked chickpeas (drained and rinsed if using canned)
2 to 3 garlic cloves, minced
½ teaspoon sea salt
4 teaspoons champagne vinegar
3 tablespoons fresh minced tarragon
Scrambled eggs or tofu, for serving
Instructions
- Prep the sunchokes and carrots. Give both a good wash and cut into ¼” sized pieces. If you feel the need to peel both, you can. However, I rarely peel- scrubbing gets the job done.
- Heat a medium skillet over medium heat. Add the olive oil followed by the carrots and sunchokes. Saute, stirring occasionally, until both are starting to brown and are tender, 8 to 12 minutes (will depend on the size of your dice/heat source).
- Stir in the chickpeas and continue to cook for another few minutes, until the chickpeas are warm and starting to brown. Add the garlic and salt, cooking for another minute more.
- Finally, turn off the heat and add in the vinegar and tarragon. Give the pan a good stir and you’re ready to serve, Serve this by itself or with scrambled eggs or tofu.
Notes
If you're unsure about sunchokes, it's alright. Swap them for potatoes or sweet potatoes.
Keywords: sunchokes, sunchoke hash
Emily says
Just out of curiosity... Why do you choose sunchokes instead of potatoes? Is there health benefits in sunchokes that are not in potatoes?
Thank you! Looks absolutely delicious!
Erin Alderson says
I just like using different produce for variation! Also, sunchokes do offer good nutrients (iron, potassium, fiber)
Corrie Duffy says
Hey
Absolutely loved this recipe!
I like how you already made it more convenient for us to use lime juice instead of champagne vinegar. I skipped to the recipe at first and was gonna ask if I could use the former.
Also, I think I would go for potatoes instead of sunchokes as I already have them in my kitchen right now. Gonna try this tonight and let you know how it went 😀
Happy New Year to you and your family.
★★★★★
Susan says
I find it interesting that breakfast and lunch are the two meals you could do endlessly. I do okay with breakfast and dinner, but have a very difficult time coming up with lunches, especially lunches I love, That's why we end up eating a lot of Oaxaca cheese quesadillas… I don't like to spend a lot of time and effort preparing breakfast, so I would probably make this recipe for lunch. I've never tried sun chokes before so it would be interesting. I'm not always fond of earthy flavor, but I am enjoying amaranth more finally, and my husband actually likes amaranth (I make your amaranth porridge with roasted pears for breakfast). I like the adventure of trying new things, and you encourage that regularly.