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Sunchokes are a pretty unique-looking vegetable. In fact, while I was at the farmers market picking these up, a woman asked me, “what do you do with them?” The easy answer? Treat them like you would a potato. This simple Whole30 sunchoke hash is great introduction to this nutty root vegetable.
Looks like Ginger, Tastes Like Potato
Sunchokes are a type of root vegetable, harvested from a sunflower variety. They are neither from Jerusalem (they are native to North America), nor are they closely related to artichokes, so the name “Jerusalem Artichoke” is a bit of a mystery. The best explanation I’ve read is that “Jerusalem” was a bad translation of girasole, which is Latin for sunflower.
I would describe the flavor of sunchokes as a very nutty potato. Texturally, they are firmer than a potato, and require a bit more cooking time than a standard potato.
Ingredients and Substitutions
Sunchokes (Jerusalem Artichokes)
When picking out sunchokes at the farmers market, look for small, firm roots. Smaller, smoother protrusions will make the sunchokes easier to clean, but I find a good vegetable brush will clean dirt out of all the nooks and crannies.
Sunchokes can be stored for almost two weeks in the refrigerator. Keep them in the crisper drawer.
Yukon Gold Potatoes
Yukon Gold potatoes are a cross between a floury and a waxy potato, resulting in the best of both worlds, perfect for hashes. Look for firm potatoes without soft spots and bruises.
While any potato will work in a hash, I recommend staying on the waxier side of the spectrum. Waxy potatoes hold their shape when cooked, so they won’t break or fall apart while the hash is cooked up. Red bliss and fingerling potatoes are two waxy potato options that cook up nicely in hashes.
Tips and Tricks
There’s no need to peel the sunchokes. While the skin may look kinda ugly, it is thin and completely edible. Just be sure to thoroughly scrub the sunchokes under water to remove all the dirt. They are root vegetables, after all.
Serving Suggestions
Hashes are extremely versatile, and can easily be served for breakfast (top with an egg) or as a side for dinner.
This hash reheats best on the stove; this will re-crisp the potatoes and sunchokes, which will soften in the refrigerator.
Whole30 Sunchoke Hash
This simple hash is a perfect way to try sunchokes (also known as Jerusalem artichokes) for the first time.
Ingredients
- ½ medium yellow onion
- 3 large sunchokes
- 2 Yukon gold potatoes
- 2½ tbsp ghee
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- 1 tbsp chopped dill
- Juice of ½ lemon
Instructions
- Roughly chop onion, sunchokes, and potatoes. Sunchokes and potatoes should be chopped into approximately ½ inch cubes.
- Heat ghee in a cast iron skillet over medium heat. Add onions, and sauté until soft and translucent.
- Add sunchokes to the skillet and saute for approximately 5 minutes, then add potatoes.
- Saute the hash until sunchokes and potatoes are golden brown and soft through. Season with salt and pepper.
- Top hash with the chopped dill and lemon juice.
