Sunchoke Hash

Sunchoke Hash
This is WONDERFUL with poached farm eggs on top!
  • 3 pound sunchokes cut into 1/1/2 inch pieces
  • 3 tbsp olive oil
  • 1 pound kale chopped into small pieces
  • 2 tablespoons minced garlic
  • 2 whole leeks cut in half length wise and thinly sliced
  • 1# shiitake mushrooms sliced thinly
  1. Take ½ the leeks and cook with the sunchokes. The other half will be added at the end- raw as a “garnish” for extra soluble fiber and health benefits!
  2. Cook the sun chokes in a sauce pan with olive oil. Add ½ the leeks and sauté for about 10 minutes. The sun chokes should be a bit crunchy. Remove the sun chokes from the pan and allow to cool. Add 3 tablespoons of oil to the pan and heat to medium heat and add garlic. Sauté garlic for one minute and add the chopped garlic. Cook for about 4-5 minutes stirring so the garlic and kale are cooked together and not burning.
  3. Remove the kale and garlic and add to the cooling sun chokes and leeks. To the skillet, add 2 tabspns olive oil and add the mushrooms. Cook the mushrooms about 10 minuted until cooked through.
  4. Add the mushrooms to the sunchoke mixture and kale and garlic mixture.
  5. Just before serving, heat all the vegetables together and then sprinkle the remained of the raw leeks on top of the hash.


Leave a Reply

Rate this recipe:  

Kitchen Porch Catering | Martha's Vineyard | 508-645-5000