Sunchoke Hash with Tarragon and Chickpeas

Close-up photograph of sunchoke hash with chickpeas and tarragon.

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

I’m typically a citrus-acid kind of person but when I remember, I like to pull out a vinegar. The acidity in this dish is needed. Without it, the overall flavor is bland. Not even salt can save it. However, don’t go out and buy champagne vinegar just for this recipe. Try swapping a bit of lemon juice or even apple cider vinegar.


Tarragon (don’t skip)

After the vinegar, the next important ingredient in this recipe is the tarragon. I don’t even really want to give you a substitution because I want everyone to eat this recipe with the tarragon. However, I know it’s not as readily available. Also, the licorice flavor isn’t everyone’s favorite. Swap out the tarragon for thyme or rosemary- both would work well with the sunchoke hash.


Sunchoke Hash: Serving

Finally, if you’re looking for how to serve this sunchoke hash, I recommend breakfast. Pair it with eggs or a tofu scramble- an excellent vegan choice. This hash would also make good filling for a frittata or quiche.

Overhead photograph over sunchoke hash with chickpeas. Served with toast and scrambled eggs.

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