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
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